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1
Jasmine rice: Put a medium saucepan on a medium heat.
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2
Add the mug of rice, a pinch of salt, a splash of olive oil, the 2 jasmine teabags or flower, and cover with 2 mugs of boiling water (use the same mug you used for the rice).
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3
Cover with a lid and cook for 7 minutes, then take off the heat and leave to steam with the lid on for 7 minutes.
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4
Red curry: Put a large frying pan on a medium heat.
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5
Trim the ends and tough outer leaves of the lemongrass stalks, bash up the stalks with the side of a knife, then put into a food processor with 1 fresh red chilli (stalk removed), 2 peeled cloves of garlic, 4 lime leaves, a bunch of coriander, 2 jarred red peppers, 1 heaped teaspoon of tomato puree, 1 tablespoon of fish sauce, 2 tablespoons of soy sauce and 1 teaspoon of sesame oil.
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6
Peel and add 2cm of fresh ginger.
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7
Blitz to a paste - you might need to stop and use a spatula to scrape down the sides so it all gets whizzed up.
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8
Drizzle some olive oil into the hot frying pan and add the unpeeled raw tiger prawns.
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9
Let them fry for around 1 minute, then add a tablespoon of the curry paste and fry for 1 more minute.
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10
Tip into an oven proof dish and put into the oven on the top shelf for about 8 to 10 minutes.
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11
Put the pan you cooked the prawns in back over a medium heat.
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12
Drizzle in a little olive oil, then add the sugar snap peas followed by the small prawns.
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13
Spoon in the rest of the curry paste, and stir and fry for a minute or two before adding the coconut milk.
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14
Stir as it melts down, then leave to simmer on a medium to low heat.
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15
To serve: Taste the curry and correct the seasoning with a few drops of soy sauce if needed.
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16
Scatter over the reserved coriander leaves, then take to the table with the dish of prawns from the oven.
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17
Cut the remaining limes into wedges for squeezing over.
