Serves 4

• 350g peeled prawns (thawed if frozen)
• Small can baby sweetcorn (drained)
• 1 large onion (sliced)
• 2 cloves garlic (crushed)
• 6 sticks of celery (trimmed and chopped)
• 1 large red pepper (seeded and chopped)
• 2 tbsp oil

• 1 tsp cornflour
• 1 tbsp light soy sauce
• 1 tbsp tomato puree
• 1 tbsp clear honey
• 2 tbsp dry sherry
• dash of Worcestershire sauce
• salt and freshly ground black pepper

• 200g long grain rice (or brown rice if preferred)
• 600ml water
• 50g creamed coconut
• 1-2 tsp fennel seeds
• 2 bay leaves
• pinch of salt

Cook the rice first as follows:- Wash the rice in a sieve and drain. Place in a saucepan with the water, creamed coconut, fennel seeds, bay leaves and salt. Bring to the boil, lower heat, cover, simmer until the liquid is absorbed and rice is tender. Remove bay leaves before serving.

Now for the sweet and sour prawns:- Heat the oil in a large frying pan, add the garlic and onion and stir-fry for 2 to 3 mins until the onion has softened.

Add the sweetcorn, celery and pepper to the pan and stir-dry for a further couple of mins.

Meanwhile, make the sauce. In a bowl, mix cornflour with soy sauce to a firm paste. Stir in the tomato puree, honey, sherry and Worcestershire sauce, season with salt and pepper.

Stir the prawns into the pan with the vegetables and cook, stirring all the time, for about 5 mins, until the prawns are heated through.

Stir in the sauce and continue cooking until the sauce thickens and becomes clear (about a couple of mins). Serve hot on a bed of rice.

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