• 20 Raw tiger shrimp
• 1/4 cup of Just wing'it
• 1 can coconut milk
• 100g Jasmine rice
• pinch saffron

Start by cooking the rice, follow the instructions and add the saffron at the start, to give a nice golden colour to the rice. While the rice is cooking, take a large pan and heat a splash of peanut oil until just smoking on the sides. Add the shrimp and allow to cook to about 3/4. This wont take long so don't go away from the stove! Turn the shrimp and add the coconut milk and the Just'wing it. crank up the heat to reduce the sauce by 1/4. spoon the cooked rice onto two plates and surround with the shrimp. Finish with chopped coriander if you like.

Serves 2