1 x 180g Skellig Bay raw and peeled king prawns
1 tbsp Stonemill squeezy ginger
1 red pepper thinly sliced
2 large handfuls of washed baby spinach
250g classic wholegrain rice pouch
2 tbsp Asia Specialties dark soy sauce
1 tbsp toasted sesame seeds
25g chopped coriander
3 spring onions sliced on an angle
½ lime
1. Heat one tablespoon of vegetable oil in a frying pan or wok over a high heat
2. Add the sliced red pepper and ginger and cook for 3 minutes stirring continuously
3. Next add the prawns and cook until they turn pink in colour, 5 mins approx
4. Then add the spinach and the all the rice, turn the heat down to medium
5. Continue to stir and mix all the ingredients together for 2 mins
6. Add the soy sauce, toasted sesame seeds, chopped coriander and the juice of half a lime
7. Garnish with the sliced spring onions
