First, prepare your rice and lettuce cups.

To make the black pepper prawns, heat half your sunflower oil in a wok over a high heat. Add half your prawns and stir fry quickly for about a minute, then add half your curry leaves and fry for about 30 seconds and remove to a separate plate. Repeat the process with the remaining prawns. They should be half cooked at this stage.

Wipe the wok clean and return to the heat. Add the butter and melt until foaming. Add the garlic, ginger puree, spring onions and fry until aromatic (about 2-3 minutes) then add the chilli paste, Miso paste, cracked black pepper and fry for a further minute.

Add the sauces and chicken stock and bring to the boil. Then reduce by ¼.

Combine the cornflour and water to make a thin paste, whisk into the boiling sauce and thicken.

Add the prawns and curry leaves to the sauce. Place into a large bowl and serve with rice and iceberg lettuce cups.

Simply take one cup filled with a little rice and black pepper prawns, and garnish with mint, coriander and a squeeze of lime.