• Boil the kettle. • Thinly slice capsicum. • Trim and halve green beans. • Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • In a large frying pan, heat a drizzle of olive oil over high heat. • Add capsicum and green beans and cook, until tender, 4-5 minutes. • Add garlic paste and cook, until fragrant, 1 minute.

• Remove pan from heat, add hoisin sauce, the soy sauce, vinegar and sesame oil blend and stir until combined.

• Divide rapid rice between bowls. • Top with hoisin prawns stir fry. Garnish with crispy shallots to serve. Enjoy!