2 tablespoons of crunchy peanut butter
1 teaspoon of soy sauce
1 tablespoon of brown sugar
2 garlic cloves, crushed
2 teaspoons of mild curry powder
1 teaspoon of Chinese five spice powder
340g of large, cooked and peeled prawns, defrosted
1 tablespoon of olive oil
1 onion cut into slices
100g mangetout (or frozen, defrosted, peas)
100g of sliced baby sweetcorn
200g of Basmati rice to serve
Cook the rice in a large saucepan of boiling water for 12 minutes, or until tender, then drain and keep warm.
Meanwhile, combine the peanut butter, soy sauce, sugar, crushed garlic, curry powder and five spice powder in a bowl, then add the prawns and stir to combine.
Heat the oil in a large non-stick fry pan over a high heat, then add the oil and stir fry the onion for two minutes.
Add the mangetout and sweetcorn, with a tablespoon of water and continue stir frying for a further couple of minutes. Add the prawn mixture and beansprouts and cook for a further two minutes until all the ingredients are blended and are piping hot.
Divide the rice between four serving plates and spoon the prawn mixture on top.