A particular favourite of mine and Odo's, this can be made with red chilli if you fancy that extra kick.

Ingredients (Serves 2)

• 500g king or tiger prawns
• 1 medium green chilli, deseeded and finely chopped¹
• 2 garlic clove, minced
• 1/2 inch fresh ginger, minced
• One stalk lemongrass, cleaned and finely chopped
• Juice of one lemon
• 6 spring onions, cleaned and chopped
• 3/4 pint vegetable stock
• One large handful fresh basil, coarsely chopped/torn

What To Do

1. Mix the prawns thoroughly in a bowl with the chilli, garlic, ginger, lemon, lemongrass and spring onions and leave for 1 hour to marinade.
2. Turn out the entire bowl into a hot wok or frying pan and stir-fry for 2 minutes, or until the greens of the spring onions start to fade.
3. Add the vegetable stock, lower the heat, and simmer for 5 minutes.
4. Remove from the heat and stir in the basil. Serve over plain boiled rice and pour over plenty of the juices for the rice to absorb.

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