• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and 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, thinly slice cucumber into rounds. • In a large bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add cucumber to the pickling liquid. Add enough water to just cover cucumber, then set aside. • Grate the carrot. Thinly slice long chilli (if using).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.

• Heat a small saucepan over medium-high heat. Cook katsu paste and coconut milk, stirring, until heated through and thickened, 1-2 minutes. Remove from heat.

• Just before serving, drain pickled cucumber, then return to the bowl. Combine with a drizzle of olive oil, mixed salad leaves and carrot. Little cooks: Show them how it's done and help toss the salad!

• Divide garlic rice between plates. Top with prawns. Pour over katsu coconut sauce. • Garnish with chilli. Serve with pickled cucumber salad. Enjoy! Little cooks: Under adult supervision, add the finishing touch pouring the sauce on top. Be careful, the pan is hot!