Honey Garlic Prawns and Veggies

Rinse the jasmine rice. Add the rice, water and salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

Drain the prawns on kitchen paper. Peel and slice the shallots. Peel the carrot and slice it into matchsticks. Slice the bell pepper thinly. Slice the zucchini into thin sticks. Trim the sugar snap peas and cut them on the diagonal.

Peel and crush the garlic into a small saucepan. Add 50/75/100 ml of lemon juice, the honey, soy sauce, sweet soy sauce, brown sugar, Dijon mustard, vegetable oil, paprika, a pinch of chilli flakes (spicy!), salt and black pepper. Bring to a boil and cook for 2-3 min until slightly thickened. Set aside.

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min until pink and cooked through. Remove from the pan and transfer the prawns to a plate.

If you're cooking for 3 or 4, use two pans. Add a second drizzle of oil to the pan. Once hot, add the shallots, carrot, bell pepper and zucchini and stir-fry for 4-5 min until tender-crisp. 

Add the sugar snap peas, the sauce and fried prawns, and cook for a final 1-2 min, giving everything a good mix up. Serve the stir-fry over the rice. Garnish with the sesame seeds and a pinch of chilli flakes (spicy!).