Loaded Double Chilli-Lemon Prawns & Sesame Greens

• While the rice is cooking, slice baby broccoli in half, lengthways. • Trim pea pods. • Finely chop garlic. • Zest lemon to get a good pinch, then slice into wedges. • Finely chop long chilli (if using). • Remove centre veins from makrut lime leaves, then very finely chop.

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

• In a large bowl, combine chilli, lemon zest and half the garlic. Season with salt and pepper, then add peeled prawn cutlets, tossing to coat. Set aside.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until slightly softened, 4 minutes. • Add pea pods and mixed sesame seeds and cook until tender, 2-3 minutes. • Transfer to a plate and cover to keep warm.

• Heat a small saucepan over medium-high with a drizzle with olive oil, add ginger paste, makrut lime leaves and the remaining garlic. Cook, stirring until fragrant, 1 minute. • Add coconut milk, the brown sugar and fish sauce & rice vinegar mix. Cook, stirring occasionally, until slightly reduced, 3-4 minutes. • While the sauce is cooking, return frying pan to medium-high heat with a drizzle of olive oil and the butter. Cook prawns, tossing, until pink and starting to curl up, 5-6 minutes. • Remove pan from the heat, then add a squeeze of lemon juice.