Spiced Glazed Double Prawns with Garlicky Green Beans and Bulgur Wheat

Ingredients

Instructions

1. Trim the green beans, then cut into thirds.
   Halve the bell pepper and discard the core and seeds. Slice into thin strips.
   Peel and grate the garlic (or use a garlic press).
    
2. Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the veg stock paste and half the garlic, then bring to the boil.
   Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
3. Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
   Once hot, add the green beans and sliced pepper and season with salt and pepper. Stir-fry until softened, 5-6 mins. 
   Add the remaining garlic and cook, stirring, for 1 min more. 
   While the veg cooks, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
4. Once the veg is tender, add the prawns to the pan. Stir-fry for 5-6 mins.
   Stir in the red Thai style paste, ketjap manis and honey. Taste and season with salt and pepper if needed. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
5. Once everything's cooked, remove the pan from the heat.
   Add a splash of water to the prawns to loosen the sauce if needed. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
6. Fluff up the bulgur wheat with a fork, then add to your pan of prawns and veg. Mix well to combine in the sauce.
   Serve between your bowls. 
   Enjoy!