Hoisin Prawns, Chicken Gyozas and Five Spice Fries

Meanwhile, quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.

Halve the lime.

In a medium bowl, combine the mayonnaise, sambal (add less if you'd prefer things milder) and half the lime juice. Mix to combine and season with salt and pepper. 

Add the pear and coleslaw mix to the bowl and stir until evenly coated. Set aside.

When the chips have 10 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins.

Reduce the heat to medium-low, add 1 tbsp water to the pan and immediately cover with a lid or some foil.

Cook until the gyozas are piping hot, 3-4 mins.

Meanwhile, drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the prawns. Season and stir-fry for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

While the everything's cooking, pop a small saucepan on medium heat.

Stir in the hoisin and water for the sauce (see pantry for amount). Simmer until the sauce is piping hot, 2-3 mins.

Remove from the heat and stir in the remaining lime juice. Taste and season with salt and pepper if needed.

Add another splash of water if it's a little too thick.