Coconut & Lime Prawns with Coconut Rice & Vietnamese Cucumber Salad

Steps

1. Cook rice. Combine all rice ingredients in a medium pot and bring to the boil. Once boiling, stir and cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking.
2. Prep salad. Prep cucumber and capsicum. In a large bowl, toss cucumber, capsicum and mung bean sprouts with first measure of Vietnamese dressing.
3. Cook prawns. Pat prawns dry. When rice has about 8 minutes steam time remaining, heat a drizzle of oil in a medium fry-pan on high heat. Cook prawns for about 2 minutes each side, until cooked through. Add coconut lime crumb to pan and cook a further 1 minute, until fragrant.
4. Serve rice topped with salad, prawns and remaining Vietnamese dressing.