Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Peel the kiwi, then cut into 1cm chunks. Halve the red chilli lengthways, deseed, then finely chop.

Zest and halve the lime.

Pop the kiwi and chilli (add less if you'd prefer things milder) into a medium bowl. Squeeze in the lime juice and olive oil for the salsa (see pantry for amount). Season with salt and pepper, mix together, then set aside.

Halve the sugar snap peas lengthways down the middle. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the sugar snaps and stir-fry until tender, 2-3 mins.

Stir in the garlic and cook for 1 min, then pop the sugar snaps into a bowl and cover with foil to keep warm.

Return the (now empty) pan to a medium-high heat with a drizzle of oil. Drain the prawns.

Once hot, add the prawns to the pan. Season with salt and pepper and cook for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle. 

Once the prawns are cooked, remove the pan from the heat and pour in the teriyaki sauce.

Gently toss to combine and coat the prawns in the sauce.

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

Fluff up the rice with a fork and stir through the lime zest.

Share the rice between your bowls, then serve the teriyaki prawns, kiwi salsa (including the juices) and sugar snaps in separate sections on top. 

Sprinkle over the crushed peanuts to finish.

Enjoy!