Simon Rimmer served up a quick and easy to make salt and pepper prawn dish on Sunday Brunch.

The ingredients are: 2 tsp sea salt, 2 tsp cracked black pepper, 1 tsp five spice powder, 1 tsp sugar, 6 king prawns, peeled but the tailpiece left on, 150g cornflour, oil, for frying in a wok, 2 cloves of garlic, sliced, 1 shallot, finely diced, 2 red chillies, sliced, 6 spring onions, sliced and Zest and juice of 1 lime.

For the dipping sauce: 150ml soy, Juice of 2 limes, 25mm peice of ginger, grated and 1 clove of garlic, crushed.