Malaysian Satay Prawn Nasi Lemak

• Meanwhile, using a vegetable peeler, peel cucumber and carrot into ribbons. • Thinly slice red radish. • In a large bowl, combine the vinegar and a generous pinch of sugar and salt. • Add cucumber, carrot and radish to pickling liquid. Add enough water to just cover veggies. Set aside.

TIP: Slicing the veggies very thinly helps it pickle faster!

• Finely chop red onion (see ingredients). • Slice lime into wedges. • In a medium bowl, combine peeled prawns, satay seasoning and a drizzle of olive oil. • In a small bowl, combine sweet chilli sauce, half the garlic paste and a splash of water.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, tossing, until tender, 3-5 minutes. • Add ginger paste and the remaining garlic paste, then cook until fragrant, 1 minute. • Remove from the heat and stir in sriracha, the brown sugar, a splash of water and a squeeze of lime juice, until well combined. Transfer to a bowl. Season to taste with salt and pepper.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Remove from the heat, then add sweet chilli mixture, tossing to coat.