• Add the water to a medium saucepan and bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, slice baby broccoli in half, lengthways. • Trim pea pods. • Finely chop garlic. • Zest lime to get a good pinch, then slice into wedges. • Finely chop long chilli (if using). • In a medium bowl, combine chilli, lime zest, a pinch of brown sugar (for the prawns) and half the garlic. Season with salt and pepper, then add tail-on prawns, tossing to coat. Set aside.

• Heat a large frying pan over medium-high heat. When the pan is hot, toast shredded coconut, tossing occasionally, until golden, 2-3 minutes. • Transfer to a small bowl and allow to cool. Stir through a pinch of lime zest.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until slightly softened, 4 minutes. • Add pea pods and mixed sesame seeds and cook until tender, 2-3 minutes. • Transfer to a plate and cover to keep warm.

• In a small saucepan over medium-high heat, add a drizzle of olive oil, ginger paste and the remaining garlic. Cook, stirring, until fragrant, 1 minute. • Add coconut milk, the brown sugar(for the sauce) and fish sauce & rice vinegar mix. Cook, stirring occasionally, until slightly reduced, 3-4 minutes. • While the sauce is cooking, return frying pan to medium-high heat with a drizzle of olive oil and the butter. Cook tail-on prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Remove pan from the heat, then add a squeeze of lime juice.

• Roughly chop coriander. • Divide the rice and sesame greens between bowls. Spoon over the coconut sauce, then top with lime and chilli prawns. • Sprinkle over toasted coconut-lime garnish and coriander. Serve with any remaining lime wedges. Enjoy!