• Add 300ml cold water (double for 4p) 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.
• Leave to 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).

• Meanwhile, cut the broccoli into florets (like small trees). Halve any large florets.
• Peel and grate the ginger and garlic. Use a teaspoon to easily scrape away the ginger's peel.
• Halve the lime.
• Roughly chop the peanuts. 
• Halve and peel the onion. Chop half (double for 4p) into small pieces.

• In a medium bowl mix the soy sauce, ketjap manis, honey and ginger.
• Stir in 4 tsp lime juice and 1 tbsp oil (double both for 4p).
• Add the chopped peanuts and mix well to combine.

• Place a large pan over high heat with a drizzle of oil.
• Once hot, fry the broccoli and onion until slightly charred, 2-3 mins.
• Add the garlic and cook until fragrant, 1 min.
• Add a splash of water and immediately cover with a lid or some foil.
• Cook until the broccoli is tender, 4-5 mins.

• Pat the prawns dry with kitchen paper. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
• Add the prawns to the pan and fry until cooked through, 4-5 mins.
• Add the sauce to the pan and stir until warmed, 1-2 mins.
• Season to taste with salt and pepper.

TIP: Add a splash of water if the sauce is too dry.

• Fluff up the rice with a fork and divide between bowls.
• Serve the prawns and veg on top.