Serves 4

400g prawns, shelled and cleaned

2 tbsp olive oil

1 clove garlic, minced

2cm piece of ginger, finely chopped

3 tbsp coconut cream

1 lime, juice and zest

¼ cup coriander, chopped

¼ cup parsley, chopped

½ cup mint, chopped

2 cups rice

1 lemon or lime, to garnish

1) Tip the prawns into a large bowl and mix with the garlic, ginger, coconut cream and lime zest. Cover and marinate for an hour. 2) Cook the rice according to the packet instructions. 3) Heat the olive oil in a large pan, add the prawns and fry, tossing regularly, until they are pink and cooked through. Squeeze over the lime juice and remove from the heat. 4) Mix the chopped herbs through the cooked rice and divide between four serving plates. Serve alongside the hot prawns, with wedges of lemon or lime on the side.