Serves: 2 adults generously (i.e. this is enough for 2 adults and our 2 toddlers)

This recipe has a slightly longer list of ingredients than my usual recipes but its absolutely worth it so give it a try!

I generally serve this with rice, so get some basmati rice on first and cook this according to packet instructions

Whist the rice is cooking, finely dice one clove of garlic and a thumb sized piece of root ginger. Next chop 2 spring onions and slice 14-16 raw tiger prawns (shells removed) along the back to butterfly them. Finally chop 1/2 of a Chinese Leaf bulb and remove the root. That’s all the prep work done.

Now add 1 tablespoon of sesame oil in to a frying pan on a medium to high heat. when at temperature, stir fry the garlic and ginger for a couple of minutes then add the prawns. when the prawns have started to change colour and curl up add 1 tablespoon of the following ingredients: tomato puree, soy sauce, rice vinegar, chilli bean paste and stir for a minute. Finally add the chopped Chinese Leaf and continue to cook for a 2-3 minutes until the leaves are wilted and a small amount of sauce has formed.

Serve immediately with the rice