One of our favourite ways to sriracha it is in this seriously easy prawn recipe.

Sriracha, thought to have originated in the Thai coastal city of Si Racha, looks like the hip fluoro cousin of tomato ketchup. It’s a devilishly tasty concoction that harmonises fiery, tangy and sweet flavours in perfect balance. No wonder it works so well with prawns, it’s like squeezing spicy lemon juice onto seafood.

And just for good measure, we also throw some glorious creamy butter in with the sriracha, which gives the sauce even more depth. This recipe would also be a showstopper on the BBQ: just marinate the raw prawns in the sriracha butter mixture, then thread them onto some skewers before slapping them onto a scorching hot grill. Of course, we understand that sometimes ain’t nobody got time for that!

So a frying pan will do the trick terrifically well for a lazy weeknight dinner.