Sweet Sambal-Hoisin King Prawns and Jasmine Rice

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press). Drain the prawns.

Pop the cornflour into a large bowl and season with salt and pepper. Add the prawns to the bowl and toss to coat completely in the cornflour. IMPORTANT: Wash hands and utensils after handling raw prawns.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, fry the prawns until slightly crispy, 5-6 mins. Turn frequently to ensure they don't burn. IMPORTANT: Cook so the prawns are opaque in the middle.

Meanwhile, in a small bowl, combine the soy, sambal paste (add less if you'd prefer things milder), hoisin, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Once the prawns are crispy, transfer to a plate lined with kitchen paper. 

Return the (now empty) pan to medium-high heat with a drizzle of oil.

Once hot, add the sliced pepper and green beans. Stir-fry until starting to soften, 3-4 mins. Add the garlic and fry for 30 secs more.

Pour the sticky sauce into the veg pan and bring to the boil.

Reduce the saucepan heat to medium, then simmer until the sauce has thickened, 3-4 mins. 

Once the sauce has thickened, add the crispy prawns back into the pan and mix to coat, 1 min. Add a splash of water if the sauce is a little too thick.