Korean Prawn and Kimchi Stir-Fry

Heat the groundnut oil in a wok over high heat until smoking, add the garlic and stir-fry for 30 seconds.

Add the kimchi and gochujang and toss for 2 minutes until fragrant and slightly caramelised.

Add the prawns and cook for 3–4 minutes, tossing continuously, until pink and just cooked through.

Stir in the soy sauce, sesame oil and sugar, toss through the spring onions for 30 seconds, then scatter with sesame seeds and serve immediately over steamed rice.