Sweet chilli prawn stir-fry

• soft brown sugar↗4 tbsp tbsp
• vegetable oil↗1 tbsp tbsp
• head broccoli↗1

  cut into small florets

• baby sweetcorn↗half a 250g pack

  half a 250g pack, halved lengthways

• Thai red curry paste↗2 tbsp tbsp

  (we used Bart's)

• red pepper↗1

  deseeded and sliced

• Thai fish sauce↗splash

  or low-salt soy sauce

• cooked fozen prawn↗200g g

  defrosted

Step-by-step instructions

1. 1

   Tip the sugar into a wok, add a splash of water and let it dissolve over a low heat. Once dissolved, turn up the heat until it bubbles, then pour into a heatproof bowl.

2. 2

   Heat the oil in the wok, then stir-fry the broccoli and sweetcorn for 3 mins until they start to blister. Stir the curry paste into the caramel, then pour into the wok. Add the pepper and continue to cook for 2 mins. Splash in the fish sauce or soy, add the prawns and fry again to heat through. Serve immediately with rice or noodles.