Makrut Lime & Chilli Prawns

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.