Add the water to a medium saucepan and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the 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 the baby broccoli in half, lengthways. Trim the sugar snap peas. Finely chop the garlic. Zest the lime to get a good pinch, then slice into wedges. Finely chop the long red chilli (if using). Finely chop the makrut lime leaves. In a medium bowl, combine the chilli, makrut lime, a pinch of brown sugar and 1/2 the garlic. Season with salt and pepper, then add the prawns, tossing to coat. Set aside. TIP: Makrut lime leaves are fibrous, so make sure to cut them into small pieces!

Heat a large frying pan over a medium-high heat. When the pan is hot, toast the shredded coconut (see ingredients), tossing occasionally, until golden, 2-3 minutes. Transfer to a small bowl and allow to cool. Stir through the lime zest, then season to taste.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli, tossing, until slightly softened, 4 minutes. Add the sugar snap peas and mixed sesame seeds and cook until tender, 2-3 minutes. Add the soy sauce and cook, tossing to coat, 1 minute. Transfer to a plate and cover to keep warm.

In a small saucepan over a medium-high heat, add a drizzle olive oil, the ginger paste and the remaining garlic. Cook, stirring, until fragrant, 1 minute. Add the coconut milk, brown sugar and fish sauce & rice vinegar mix. (see ingredients). Cook, stirring occasionally, until slightly reduced, 3-4 minutes. Stir through 1/2 the butter until melted. While the sauce is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil and the remaining butter. Once the butter has melted, add the marinated prawns and cook, tossing, until pink and starting to curl up, 3 minutes. Remove the pan from the heat, then squeeze over the lime juice.

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