Kung Pao Prawn Stir Fry

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. 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.

Meanwhile, measure 100/150/180 ml of pineapple juice into a small pot. Add the sweet chilli sauce (spicy!), hoisin sauce, soy sauce, sriracha (spicy!) and a pinch of chilli flakes (spicy!). Save the remaining chilli flakes. In a separate small glass, whisk 1/1.5/2 tsp of corn starch with 1/1.5/2 Tbsp of water. Add the starch mix to the pot.

Place the sauce pot over a medium heat and cook, stirring continuously, until the mixture starts to bubble. Once bubbling, reduce the heat to low and cook, stirring, for 2 min further or until glossy and thickened. Set aside. This is your stir-fry sauce.

Drain the prawns on kitchen paper, then turn them in the remaining corn starch. Peel the carrot and slice them into thin sticks. Chop the pepper. Slice the spring onion.

Meanwhile, heat a large pan over a high heat with a drizzle of oil. Once hot, add prawns and fry for 2 min. Transfer to a plate. Return the pan to a high heat and fry the pepper and carrot with a pinch of salt for 2 min. Add the spring onion. Return the prawns to the pan. Fry for a final 1-2 min until the prawns are cooked through but juicy.

Add the stir-fry sauce to the pan and bring to a simmer. Add the salted peanuts. Serve over rice and garnish with a pinch of chilli flakes (spicy!).