Fragrant Asian Prawns

• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid. 
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins. Remove the pot from the heat.
• Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, halve, peel and chop the shallot into eight wedges.
• Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
• When carrots are halfway through cooking, pop the broccoli and shallot alongside.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• Return to the oven until the edges are crispy and slightly charred, 10-15 mins.

• Place a pan over medium-high heat with a drizzle of oil.
• When hot, add the prawns. Season with salt and pepper. Cook through, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

• Add hoisin, lemongrass paste and 75ml water (per 2P) to the pan.
• Lower heat and simmer until slightly thickened, 2-3 mins. 
• Add a knob of butter. Use a spoon to baste the prawns in the sauce.

TIP: Loosen with a splash of water if needed!