Quick 'n' Sticky Prawns

a) Meanwhile, halve, peel and thinly slice the red onion. b) Halve the pepper and discard the core and seeds. Slice into thin strips. Slice the sugar snaps in half lengthways. c) Roughly chop the coriander (stalks and all).

a) Heat a splash of oil in a large frying pan over high heat. When the oil is hot, add the red onion and pepper and stir-fry until slightly softened, 4-5 mins. b) Once the veg have softened add the prawns and Thai spice to the pan. Cook stirring frequently until the prawns are cooked through, 3-4 mins. IMPORTANT: The prawns are cooked when they are pink on the outside and opaque all the way through.

a) Add the sugar snaps to the pan, lower the heat and stir in the hoisin sauce and soy sauce. b) Bring to the boil, then remove from the heat.

a) Taste and season the sauce with salt and pepper if needed. b) Stir though half the coriander.