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SWEET CHILLI PRAWNS

Stir-frying is a quick-cooking technique, and this recipe requires minimal chopping. It's great for using up whatever veg you have in the fridge.

SERVES 4

READY IN 20 MINS

• 240g jasmine rice
• 1 tbsp groundnut oil
• 2 garlic cloves, crushed
• 1/2tsp chilli flakes
• 400g raw king prawns
• 400g mangetout, each sliced diagonally into three
• 200g spinach
• Sweet chilli sauce and soy sauce, to taste

1 Rinse the rice under cold running water in a sieve. Put into a saucepan with double the amount of water and a pinch of salt. Bring to the boil, then reduce to a simmer and cook gently for 15 mins until the water is absorbed. Fluff with a fork.

2 Meanwhile, heat the oil in a large wok, add garlic, chilli and prawns, and stir-fry for 2 mins over medium/high heat. Add the mangetout for 1 min. Then remove from the heat and mix through the spinach and a splash of sweet chilli sauce and soy sauce.

3 Serve spooned over the rice in shallow bowls, with extra sweet chilli sauce.

PER SERVING 370 cals, 4g fat, 1g sat fat, 52g carbs

TIP Save time by using a microwave pouch of jasmine rice.

MACKEREL AND BEAN SALAD