Spicy honey garlic prawns with water chestnuts

This is a quick and easy stir-fry dish, perfect for when you need dinner on the table in minutes. And if you use cooked tiger prawns it will be on the table in seconds! Well, maybe not seconds… but you get the idea. Preparation time: 5 minutes Cooking time: 5 minutes DF

Serves 2

1tbsp rapeseed oil 2 garlic cloves, crushed and finely chopped Knob of fresh root ginger, peeled and grated 1 red chilli, deseeded and finely chopped 200g raw tiger prawns, shelled and deveined 1tbsp Shaohsing rice wine or dry sherry 1 x 225g can of water chestnuts, drained 1tsp chilli bean paste 1tbsp runny honey 1tbsp low-sodium light soya sauce 2 spring onions, cut on an angle into 1cm slices, to garnish

1Heat

a wok over a high heat until smoking and add the rapeseed oil. Add the garlic, ginger and chilli and stir-fry for a few seconds to release their aroma. 2Add

the tiger prawns and leave to sear and brown for a few seconds, then flip them over and cook for 1 minute. Season with the Shaohsing rice wine or dry sherry. 3Add

the water chestnuts and toss well, then add the chilli bean paste, honey and light soya sauce and toss for a few seconds to mix the sauces well. 4Garnish

with the spring onions and serve immediately.