Piri piri prawn and vegetable stir-fry

Method

1. Heat a large frying pan or wok and dry-fry the chillies for 30 seconds. Put in a bowl, cover with boiling water and leave to soak for 10 minutes, then drain and whizz in a mini blender or spice grinder along with the paprika, garlic, ginger and 2 tbsp of the oil to form a paste. Return to the bowl, season and stir in most of the lemon juice.
2. Heat the remaining oil in the pan or wok, then add the sweet potato, one-third of the chilli paste and a good splash of water. Cook, stirring, for 10-12 minutes. Add the aubergine and cook, stirring, for a further 8 minutes, then add the mangetout and cook for another 2 minutes. Remove to a warm dish and stir through the coriander.
3. Put the prawns in the remaining chilli paste and stir to coat. Fry over a high heat for a minute or so until just cooked. Serve with the vegetable stir-fry and another squeeze of lemon juice.