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Prawn Stirfry

3 tbsp sunflower oil 2 fat garlic cloves, sliced thinly 1 red pepper, cored, deseeded and thinly sliced 100g pack raw peeled tiger prawn, defrosted and patted dry 2 tbsp soy sauce or Thai fish sauce 100g bag baby spinach leaves

Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to drain. Toss in the pepper and stir-fry for 1 min or so until softened, then scoop out and set aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce.Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and crisp garlic to the wok, then serve immediately

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