Crispy Sweet-Soy Prawns & Bacon Fried Rice

• Meanwhile, thinly slice spring onion. Slice cucumber into rounds. Trim Asian greens. Halve any thicker stalks of baby broccoli lengthways. Finely chop garlic. • Drain and pat dry peeled prawns. In a medium bowl, combine prawns, sweet soy seasoning and a drizzle of olive oil. Set aside. • In a second medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to the pickling liquid with just enough water to cover the cucumber. Set aside. • In a small bowl, combine oyster sauce, the brown sugar, sesame oil and the soy sauce mix (see ingredients). Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until just tender, 3-4 minutes. • Add Asian greens and cook until just wilted, 1-2 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.

• Wipe out the frying pan, then return to mediumhigh heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 2-3 minutes. • Push bacon to the side, crack the egg into the pan and scramble until cooked through, 1 minute. • Add spring onion and remaining garlic and cook until fragrant, 1 minute. • Add oyster sauce mix and cook until slightly reduced, 2-3 minutes. • Add the heated rice and cook, stirring, until well combined, 2-3 minutes.

• Meanwhile, add cornflour (see ingredients) and the plain flour to the bowl of prawns and toss to coat. • Heat a second large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, cook prawns, turning occasionally, until browned and starting to curl up, 3-4 minutes. • Transfer to a paper towel-lined plate.