Turmeric & Coconut Fried Prawns with Cucumber & Mint

Steps

1. Prep & cook pilaf. Heat a drizzle of oil in a pot on medium-high heat. Cook onion and 1/2 tsp salt for about 2 minutes, until soft. Add rice and fry for 1 minute, until fragrant. Add water and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep prawns. Pat prawns dry and set aside. Set other prawn ingredients aside.
3. Prep garnishes. Heat a dry fry-pan on medium heat. Add coconut thread and toast for about 2 minutes, stirring often, until golden. Remove from pan and return pan to high heat with a drizzle of oil.
4. Cook prawns. Add ginger, garlic and turmeric spices to pan and fry for 30 seconds, until fragrant. Add prawns and fry for 2 minutes to brown. Add coconut milk and fish sauce and cook for about 3 minutes, until prawns are cooked and sauce is thick and coats prawns. Add lime juice and season to taste.
5. Finish rice. Fluff up rice with a fork and fold through spinach. Season to taste.
6. Serve rice topped with prawns. Sprinkle over coconut, cucumber and mint.