Yuzu and Tamarind Glazed Prawn Bowl

Prep Peel and devein 150g tiger prawns. Grate 1 clove garlic, finely slice 0.5 small chilli. Whisk together tamarind paste, yuzu juice, honey, soy sauce, garlic, and chilli until smooth. Thinly slice 0.5 medium cucumber and 0.5 avocado. Slice 1 spring onion. Measure rice, coconut milk, water, and all garnishes.

Boil Combine coconut milk, water, and salt in a small saucepan, bring to a boil. Add 90g jasmine rice, cover, reduce to lowest heat, cook 12 minutes. Remove from heat, rest covered 5 minutes until fluffy and tender.

Build While rice cooks, toss cucumber slices with rice vinegar, caster sugar, and salt. Set aside to lightly pickle, 10 minutes.

Sear Heat 1 tsp neutral oil in a frying pan over high heat until shimmering. Lay prawns in a single layer with a pinch of salt, cook 1.5 minutes per side until pink and curled. Pour glaze over prawns, toss 1 minute until sticky and caramelised on every prawn.

Plate Spoon coconut rice into a bowl. Arrange glazed prawns, pickled cucumber, and avocado slices over rice. Scatter sesame seeds, spring onions, and fresh coriander over the top. Serve immediately.