Step 1

Blanch the carrots in boiling water for a few minutes, until just tender but still with plenty of bite. Drain and refresh under cold water until cool.

Step 2

Heat the oil in a wok or wide pan over a medium-high heat. Add the prawns and stir-fry for 2 minutes, until they’ve all turned pink. Add the garlic and chilli and stir-fry for about 1 minute, then remove from the heat.

Step 3

Throw the carrots into the same pan, add the lemon juice and stir together. Season with salt, and tip into a large serving bowl. Sprinkle with the cumin seeds and garnish with as much parsley as you fancy.