Preparation time: 20 mins
Cooking time: 20 mins
Serves 4

1 cup basmati rice
1 Tbsp vegetable oil
2 shallots, chopped
2 eggs, lightly beaten
1 Tbsp soy sauce
Extra 1 Tbsp vegetable oil
10cm-piece ginger, thinly
sliced
2 garlic cloves, sliced
1kg medium green prawns,
peeled
2 Tbsp nut paste
1 Tbsp sweet chilli sauce
1 Tbsp Thai fish sauce
Juice of 1 lime

1 Put rice in a medium, heavy-based saucepan. Rest the tip of your thumb on top of the rice and pour in enough water to reach just above the first joint of your thumb. Cook rice over a high heat until water has evaporated and small tunnels form in the rice. Cover rice, turn off heat and leave for 10-12 minutes. Spread rice on a tray and leave to cool. (The rice can be prepared up to several hours ahead.)

2 Heat oil in a large, heavy-based pan or wok, add rice and cook, stirring, for 1-2 minutes. Add shallot, egg and soy and stir for 1-2 minutes or until rice is coated with egg.

3 Heat extra oil in a large, heavy-based pan, add ginger and garlic and cook for 1 minute. Add prawns and cook, stirring, for 1-2 minutes. Combine nut paste, chilli sauce, fish sauce and lime juice in a small bowl, then add to prawns and toss to combine. Serve prawns with fried rice.

Photos by Chris L Jones