Spicy prawn stir-fry

1 Boil the kumara for 5 min or until almost tender, then drain.

2 Heat the oil in a wok or large non-stick frying pan, then cook the eggplant over the highest heat for 3–4 min until golden. Add the kumara and cook for a further 3 min, stirring. Reduce the heat to medium-high, add the chipotle paste and garlic and cook for 2–3 min until the eggplant is almost tender.

3 Add the lime or lemon zest and juice, 2 tablespoons water, the prawns and the mangetout. Stir-fry for 3–4 min until the prawns are cooked. Scatter over the coriander and serve with the rice and citrus wedges.