Use defrosted tiger prawns for this exceedingly tasty and healthy stir-fry. I sometimes use red peppers, finely sliced, in place of the carrots.

Serves 4

Ingredients

225g brown basmati rice

1 tbsp sesame seeds

2 tbsp sunflower oil

1 tsp finely grated ginger

150g carrots, sliced very thinly

2 tbsp hoisin sauce

2 tbsp water

1 red or yellow pepper, sliced thinly

225g prawns, cut in half lengthways

3 spring onions, sliced thinly

Boil the rice for 25 minutes or until tender, then drain, cool quickly under cold water, drain again, and set aside. Toast the sesame seeds in a dry wok until golden, then tip onto a plate and set aside. Heat the wok until really hot, then add the oil and ginger and stir-fry for 10 seconds. Add the carrots, hoisin sauce and the water, and cook over a high heat for two minutes, until the carrots start to cook slightly.

Add the sliced pepper and the halved prawns and continue to cook for two or three minutes, until the prawns are opaque and cooked, and the pepper is still a bit crunchy.

Tip in the cooked rice and spring onions and continue to stir-fry for a minute or two until warmed through. Serve sprinkled with the toasted sesame seeds.