• 500 g (1 lb 2 oz) kohlrabi, peeled and sliced into 1 × 4 cm (½ × 1½ inch) pieces
• 2 tablespoons vegetable oil
• 2 garlic cloves, finely chopped
• 200 g (7 oz) raw small school prawns (shrimp), legs and heads trimmed, or peel if preferred
• 2 teaspoons fish sauce
• 1 teaspoon sugar
• 2 spring onions (scallions), sliced into 4 cm (½ inch) pieces
• coriander (cilantro) sprigs, to garnish

Pour 1 litre (35 fl oz/4 cups) of water into a saucepan and bring to the boil. Add the kohlrabi and boil for 2 minutes. Drain well, then plunge into iced water, drain and set aside.

Place a frying pan over medium heat, add 1 tablespoon of the oil and stir-fry the garlic until fragrant. Increase the heat, then add the prawns and stir-fry for 3 minutes. Remove the prawns from the pan and set aside.

In the same pan, heat the remaining oil and stir-fry the kohlrabi for 3 minutes, then add the fish sauce, sugar, spring onions, ½ teaspoon salt and 1 teaspoon freshly ground black pepper, and stir-fry for 5 minutes. Return the prawns to the pan and toss for a further minute to heat through.

Transfer to a serving bowl and garnish with coriander sprigs. Serve with jasmine rice.