• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 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!

• Meanwhile, combine the soy sauce, ginger lemongrass paste, remaining garlic and a pinch of pepper in a small bowl. Set aside.

• Cut broccoli (including the stalk!) into small florets. • Thinly slice carrot into half-moons.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Stir-fry broccoli and carrot with a splash of water until tender, 5-6 minutes. • Add oyster sauce and the brown sugar and cook, stirring, until combined, 1 minute. • Transfer to a bowl and cover to keep warm.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • In the last minute, add the soy-ginger mixture to the pan. Gently turning prawns to coat.

• Divide garlic rice between bowls. Top with oyster sauce veggies and soy-ginger prawns, spooning over any remaining sauce from the pan. • Tear over coriander leaves to serve. Enjoy!