Sweet chilli and lemongrass prawns

Ingredients (Serves 2-3)

• 1 tbsp vegetable oil
• 100g/4oz mange tout, trimmed
• 100g/4oz baby corn
• 250g/9oz raw tiger prawns
• 1 jar Sharwood’s Sweet Chilli & Lemongrass Stir-Fry Sauce
• Fresh coriander leaves
• Thai jasmine rice to serve

Heat the oil in a wok or deep-sided frying pan, add the mange tout and baby corn then stir-fry for 1 minute.

Toss in the tiger prawns and stir-fry for a couple of minutes until they are cooked and have turned pink.

Pour over the stir-fry sauce and cook gently until heated through. Sprinkle in the chopped coriander and serve with jasmine rice.