Sweet Chilli-Ginger Prawn & Stir-Fry Veggies

• While rice is cooking, thinly slice carrot into half-moons. • Roughly chop Asian greens and capsicum. • Slice lime into wedges.

• When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook capsicum and carrot until tender, 4-5 minutes. • Add Asian greens and remaining garlic, and cook until fragrant, 1 minute. Season. Transfer to a bowl and cover to keep warm.

• While veggies are cooking, in a medium bowl, combine peeled prawns, the plain flour and a pinch of salt. • Return frying pan to high heat with a good drizzle of olive oil. When oil is hot, pick up prawns with tongs and shake off any excess flour. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.

• To the pan, add ginger paste, sweet chilli sauce and a squeeze of lime juice. Toss to coat and cook until slightly reduced, 1 minute.