For the crispy peanuts
Before cooking, prep all of the ingredients as the cooking process is quite short! Slice the broccoli into
bitesize pieces, grate the garlic and ginger and finely slice the chillis and carrot.
Cook your rice according to pack instructions and keep warm ready to be plated.
Put a wok on a high heat and spray liberally with U:ME Coconut Oil. Spray until the pan is glistening.
Add the broccoli and stir-fry for 3-4 minutes, or until the broccoli is beginning to soften and caramelize.
Turn down the heat slightly and add the carrot, garlic, ginger, chillis, tomato puree and cumin seeds and cook for another minute.
Mix together the marmalade, soy sauce, vinegar, peanut butter and lime juice. Add the prawns to the mixture and coat well. Turn the heat back up to high and add to the wok, stirring constantly until the prawns are cooked.
Transfer to a bowl ready for serving. Wipe down the wok and spray liberally with U:ME Coconut Oil Spray. Add the crushed peanuts, spices and seasoning and cook until beginning to brown. Add the lime juice and zest
and remove from the heat.
To plate, top the rice with the stir-fry with the crushed peanuts and coriander.
Allergens: peanuts, gluten, shellfish