• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Rinse the rice to remove excess starch. Add 300ml cold salted water (per 2P) to a medium pot with a tight-fitting lid. 
• Stir in the rice and bring to the boil. 
• Once boiling, lower the heat to medium and cover with the lid. Cook for 12 mins, then remove the pot from the heat.
• Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Pat the prawns dry with kitchen paper, transfer to a bowl and season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw prawns.
• Toss with half the aioli then coat with the breadcrumbs.

NOTE: Swapping to tofu? Follow the recipe as written, replacing 'prawns' with 'tofu' where necessary.

• Place the prawns on a lined baking tray.
• Drizzle over some oil and cook in the oven for 8-10 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.

• Meanwhile, trim the carrot then halve lengthways (no need to peel). Slice widthways into 1cm thick pieces.
• Trim the cucumber and halve lengthways. Thinly slice widthways. 
• Trim and thinly slice the scallion. Separate the green portions from the white.

• Place a large pan over high heat with a drizzle of oil. 
• Once hot, fry the carrot until tender, 4-5 mins.
• Add soy sauce and the whites of the scallion and cook for 1-2 mins.
• Remove the pan from the heat and cover to keep the veg warm. Season with salt and pepper.
• To make the bang bang sauce, combine half a vinegar sachet (per 2P), the sweet chilli sauce and the remaining aioli in a bowl.

• Fluff up the rice with a fork and divide between bowls.
• Top with crispy prawns, fried veg and sliced cucumber.
• Finish with a drizzle of bang bang sauce and a sprinkling of green scallion.