Hoisin Glazed Prawns

Halve, peel and chop the shallot into roughly ½cm pieces. Peel and grate the ginger and garlic (or use a garlic press). Pick the coriander leaves from their stalks and roughly chop. Finely chop the stalks. Remove the top and bottom from the courgette. Cut in half lengthways and slice into half moons. Bash the peanuts (in their bag). Put the prawns in a bowl with the hoisin sauce, a pinch of salt and a grind of black pepper.

Put a drizzle of oil in a frying pan (or wok if you have one) on medium heat. Add the shallot. Cook for 3 mins. Add the courgette along with a pinch of salt and a grind of black pepper. Cook until softened, 4-5 mins. Add the ginger, garlic and coriander stalks to the pan. Cook for 1 minute more. Transfer everything to a bowl and wipe out the pan with some kitchen paper.

Drizzle a little more oil into your frying pan and pop it back on medium heat. Add the prawns to the pan (but leave any excess hoisin sauce in the bowl). Cook, turning occasionally, for 4-5 mins. Tip: The prawns are cooked when pink on the outside and opaque all the way through.

Once the prawns are cooked, add the courgette mixture back into the pan along with the Malay spice mix (we may have given you a bit more than you need and it's quite hot, so make sure you measure out exactly what it says in the ingredient list). Add the excess hoisin sauce and mix together. Cook for 1 minute more.