King prawns with lime & coconut

Heat the oil in a large pan over a medium-high heat. Fry the shallot and ginger for 2 minutes until fragrant. Add the coconut milk, lime leaves, 2 stalks of the Thai basil, the pared lime zest and juice, fish sauce and maple syrup (or sugar). Simmer for 5 minutes.

Add the pak choi or tatsoi, then add the prawns and simmer gently for another 3 minutes or until opaque and cooked through.

Heat the rice noodles in the microwave according to pack instructions and divide between bowls. Discard the lime leaves and Thai basil from the pan, then ladle the prawns, veg and sauce over the noodles. Top with the remaining Thai basil leaves and serve immediately.