Alexina Anatole’s seared king prawns with rhubarb and ginger sambol.

I like to leave the shells on the prawns for flavour (and because I like a tactile eating experience), but you could just as easily peel them. Serve with jasmine rice.

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Prep 15 min

For the rhubarb-ginger sambol

25g desiccated coconut

100g raw rhubarb, cut into 5cm lengths

4cm piece fresh ginger, peeled

½ banana shallot, peeled and thinly sliced

2 bird’s eye chillies, thinly sliced (remove the seeds if you prefer less heat)

Juice of ½ lime

1 tsp fish sauce

A pinch of salt, or to taste

Freshly ground black pepper, to taste

For the stir-fry

3 tbsp neutral oil

2 small pak choi, thickly sliced

500g sustainably-sourced shell-on king prawns, deveined

1 tsp maple syrup, or to taste (optional)

15g coriander, leaves picked and roughly chopped

30g salted peanuts, roughly chopped

2 large garlic cloves, peeled and finely sliced

2 spring onions, peeled and finely sliced

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1. Put the coconut in a bowl of cold water and leave to soak for five to 10 minutes. Thinly slice the rhubarb lengthways, then stack up the slices and cut into matchsticks. Repeat with the ginger, then put both in a small bowl. Add the shallot, chillies, lime juice and fish sauce, and toss. Set aside until ready to use (you can do this a day or two in advance and store, covered, in the fridge).

2. To cook, put a large wok or frying pan on a medium-high heat and add the oil. Once it’s shimmering, add the spring onion, garlic and pak choi, and stir-fry for just a minute or two, until the pak choi turns a bright, fresh green.

3. Add the prawns and stir-fry, flipping them as necessary, until they’ve mostly turned pink. Add the sambol, turn up the heat and stir-fry for a further minute or so, just until the sambol starts to soften slightly. Taste and add a little maple syrup, if you feel it needs a touch of sweetness, or more fish sauce for punch. Serve immediately, garnished with the coriander and chopped peanuts.