Sweet and Sour Style Prawns

Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan, stir in the vegetable stock powder and bring to the boil. Once boiling, add the bulgur wheat, stir well, bring back up to the boil and simmer for a minute, then 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 frying pan on medium-high heat. Once hot, add the red pepper, season with salt and pepper and fry until beginning to soften, 3-4 mins, stirring occasionally. Add the red onion to the pepper along with a drizzle of oil. Cook until the onion has softened, 4-5 mins, stirring occasionally. Add the garlic, cook for 1 minute more, then remove the veg to a bowl, leave to the side. Keep your pan, we’ll use it again!

Pop your now empty frying pan back on medium-high heat and add a drizzle of oil. When hot, add the prawns and stir fry until starting to go golden on the outside, 1-2 mins. Meanwhile, put the ketjap manis and rice vinegar in a bowl with water (see ingredients for amount) and stir together. Once the prawns are golden, add the vegetables back into the pan and stir together for another minute.

Pour the sauce into the pan with the prawns and vegetables and simmer, stirring occasionally until the mixture has reduced slightly and is looking a little sticky, and the prawns are cooked, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Remove the pan from the heat and add. salt and pepper to taste.

Fluff up the bulgur wheat and season to taste with salt and pepper. Spoon into bowls. Serve with the sweet and sour on top and sprinkle over the sliced spring onion. Enjoy!