Prawns in spicy tomato and ginger sauce

Ingredients

For 1 serving

• Shrimp150 g
• Tomato passata100 g
• Ketchup1 tablespoon
• Ginger8 g
• Garlic1 clove
• Sriracha1 teaspoon
• Peas60 g
• White rice65 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts, shellfish,

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile chop the garlic and peeled ginger; pat the prawns dry with kitchen paper.
3. Heat the groundnut oil in a frying pan over medium heat and fry the garlic and ginger for 30 seconds, until fragrant but not coloured.
4. Add the passata, ketchup, sriracha and peas and cook for 5 minutes over medium heat, until the sauce has reduced a little and the peas are tender.
5. Add the prawns and cook for 2–3 minutes, turning, until pink and opaque; serve with the rice.