Tommy's Tex-Mex Style King Prawn Fried Rice

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Peel and grate the garlic (or use a garlic press).

Drain the sweetcorn in a sieve. Zest and cut the lemon into wedges.

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns. 

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

Once hot, add the pepper chunks and sweetcorn. Fry until charred, 8-10 mins. Continue to stir while they cook. 

Once charred, add the prawns and season with salt and pepper. Stir-fry for 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

When the prawns are cooked, stir in the garlic and Mexican style spice mix. Fry until fragrant, 30 secs.

Once fragrant, add the vegetable stock paste, honey, butter and water for the sauce (see pantry for all three amounts) to the frying pan. Stir well to combine.

Bring to the boil, then simmer until the sauce has thickened slightly, 1-2 mins. 

Once the sauce has thickened, stir in the cooked rice. Add a pinch of lemon zest and a good squeeze of lemon juice. 

Taste the rice and season with salt, pepper and more lemon juice if needed. Add a splash of water if you feel it needs it.