Spiced Glazed Double Prawns

Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the veg stock paste and half the garlic, then bring to the boil.

Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and sliced pepper and season with salt and pepper. Stir-fry until softened, 5-6 mins. 

Add the remaining garlic and cook, stirring, for 1 min more. 

While the veg cooks, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Once the veg is tender, add the prawns to the pan. Stir-fry for 5-6 mins.

Stir in the red Thai style paste, ketjap manis and honey. Taste and season with salt and pepper if needed. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Once everything's cooked, remove the pan from the heat.

Add a splash of water to the prawns to loosen the sauce if needed. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.