Sweet and sour prawns

Ingredients

For two small portions

• 10 tablespoons easy-cook whole grain rice
• 2 small broccoli florets
• 2 spring onions
• 1 garlic clove
• 2 raw king prawns
• 1 tablespoon olive oil
• 1–2 teaspoons lime juice
• 4 tablespoons tomato ketchup
• 1 teaspoon thick sweet soy sauce

For a family of four

• 350g easy-cook whole grain rice
• 600g broccoli
• A large bunch of spring onions
• 3 garlic cloves
• 500g raw prawns
• A splash of olive oil
• The juice of one small lime
• 150ml ketchup
• 1-2 tablespoons of thick sweet soy sauce

Method

• Cook the rice in boiling water following the instructions on the packet. Strain.
• Wash the broccoli and spring onions. Cut the broccoli into very small florets. Slice the spring onions. Peel and chop the garlic.
• Peel the prawns but leave the tails on. Cut them lengthwise in the direction of the tail but not quite through. Take out the black/brown intestine.
• Heat the oil in a wok or frying pan and stir-fry the broccoli for 3 minutes. Add the prawns and stir-fry for another 3 minutes.
• Add the spring onions and garlic and, after 1 minute, stir in the lime juice to taste, the tomato ketchup and soy sauce.
• Divide the rice and sweet and sour prawns between two small plates. Serve cold or warm.

Tip: You can also add some hot pepper sauce such as Tabasco for a bit of pep.

From Healthy Eating During Chemotherapy, published by Kyle Cathie, RRP £12.99.