Festive king prawns

A simple, zingy prawn dish for two.

300g (shelled weight) king prawns
salt and pepper
1 Tbs fresh ginger purée
2 cloves garlic, finely chopped
2 Tbs groundnut oil
2 Tbs fresh coriander, finely chopped
6 spring onions, finely chopped

To accompany:
jasmine rice
sweet chilli sauce

Four short steps to crustacean perfection.

• In a bowl, mix the prawns with salt, pepper, ginger and garlic.
• Heat the oil in a wok or sauté pan, and stir-fry the prawns until they are almost fully cooked.
• Add the coriander and spring onion, and stir through briefly to heat.
• Serve at once with the rice, and a drizzle of chilli sauce to taste.