Vietnamese Prawn Rice Bowl with Lime and Fish Sauce Dressing

• 150 g Jasmine rice
• 300 ml Water
• 250 g Prawns, raw, peeled
• 2 cloves Garlic
• 1 tbsp Sunflower oil
• 3 tbsp Fish sauce
• 2 tsp Light brown sugar
• 1 Lime
• ½ tsp Ground Kashmiri chili
• ½ medium Cucumber
• 1 medium Carrot
• 10 g Fresh mint
• 15 g Fresh coriander
• 30 g Roasted peanuts

1. Rinse the jasmine rice until the water runs mostly clear. Tip into a saucepan with the water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Remove from the heat and leave, covered, for 5 minutes, then fluff with a fork.
2. Meanwhile, finely grate the garlic. In a small bowl, whisk together 2 tbsp fish sauce, 1 tsp light brown sugar, and the juice of half the lime until the sugar dissolves; set aside as the dressing.
3. Slice the cucumber into thin half-moons and grate the carrot. Roughly chop the fresh mint and fresh coriander. Roughly chop the roasted peanuts.
4. Pat the prawns dry. Heat the sunflower oil in a large frying pan over medium-high heat, add the garlic and cook for 20 seconds until fragrant. Add the prawns and cook for 2 to 3 minutes, tossing, until pink and just cooked through.
5. Stir in the remaining 1 tbsp fish sauce, the remaining 1 tsp light brown sugar, the ground Kashmiri chili, and the juice of the remaining lime half. Toss for 30 to 60 seconds until glossy and lightly caramelised, then take off the heat.
6. Divide the rice between two bowls. Top with cucumber, carrot, herbs, and the prawns, then drizzle over the dressing. Finish with the peanuts and serve straight away.

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