Encona 'Stirrific' Prawn & Veg Stir-Fry

A bottle of Encona Thai Sweet Chilli Sauce

20 King prawns, shelled and raw.

2tbsp Sesame oil

A thumb of ginger, grated

1 large clove of garlic, crushed

4 spring onions, sliced

1 courgette, sliced into ribbons with a vegetable peeler

1 large carrot, as the courgette

2 small pak choi, halved lengthways

200g brown basmati, cooked and rapidly cooled

2 Eggs

1tbsp rice wine vinegar

¼ cucumber, seeded and sliced into chunks

2tbsp dark soy sauce

2 red chillies, sliced

1tbsp sesame seeds

2tbsp groundnut oil for frying

1) Marinate the shelled king prawns in the Encona Thai Sweet Chilli Sauce and a dash of sesame oil for 20 minutes.

2) Heat a non-stick sauté pan with groundnut oil and beat the eggs with the vinegar then cook them on a fairly high heat until set, but don’t let it brown. Set aside and leave to cool while you prepare the veg.

3) Heat a wok with groundnut oil and cook the ginger, garlic and spring onion for a minute then add a dash of the Encona Thai Sweet Chilli Sauce.

4) Add the marinated prawns and half the sesame seeds. Quickly stir-fry then add cooked and cooled rice, pak choi and the egg. Stir fry on a high heat for one minute then add the courgette and carrot ribbons.

5) Add a splash of soy sauce and sesame oil to taste, top with spring onions, chilli flakes, and red chilli.

6) Serve with some sliced spring onions, the cucumber, sesame seeds and a splash of soy sauce.