Spicy garlic prawns with ginger rice Ingredients 8 large, fresh prawns, about 45 grams each 100 grams of enoki mushrooms 1 head of broccoli, cut at the stems into florets 1 sweet red chilli, sliced 2 cloves of garlic, peeled and sliced 10 chives, cut into 5cm strips Sea salt Freshly ground black pepper 3 tbs of vegetable oil 6 tbs of chicken stock Juice of half a lemon 2 tbs of light soy sauce 3 tbs of sweet chilli sauce (available from Thai shops) Toasted sesame seeds Ginger rice (steam white rice in rice cooker, adding fresh, sliced ginger to the water) Method Step 1: Prepare the prawns by cutting off the heads. Remove the shells, cut a slit down the back and pull out the vein. Rinse briefly in cold water and drain, then pat dry with paper towels. Sprinkle with a little sea salt and freshly ground pepper and set aside. Bring a pot of water to the boil, add a pinch of sea salt, blanch the broccoli for two minutes then drain, plunge into ice water and drain again. Step 2: Heat medium frying pan over high heat and add vegetable oil. Saute prawns and garlic for about two minutes, then add broccoli, garlic, chives, chilli and enoki mushrooms. Step 3: Mix together lemon juice, light soy sauce, chicken stock and chilli sauce, stir into the prawns and vegetables and cook for another two minutes. Step 4: Arrange on hot serving dish, sprinkle with toasted sesame seeds and serve with steamed ginger rice. Chef Budde recommends serving cold beer with this dish.