Thai King Prawns with Chilli and Ginger

2. Prepare the saffron rice. Mix the dry rice with turmeric, saffron and coconut. If you want to steam the rice, add 250ml water to this mixture, then steam over boiling water for 20-25 minutes, stirring 2 or 3 times to ensure the saffron is mixed in. If preparing on the hob by the absorption method, put the mixture in a saucepan that has a tight-fitting lid, add 300ml boiling water and cook gently until all the water is absorbed and the rice is tender, about 15 minutes. Fork through once to fluff and separate grains, and keep warm.

3. Towards the end of the rice cooking time, peel the prawns, leaving their heads and tails intact. Put the garlic, ginger, chilli, lime leaves and lemon grass in a pan with the oil and heat. When the oil is hot, add the prawns, and saute very quickly, turning them once.

4. Scatter over the chopped coriander and mint. Remove with slotted spoon. Place on a bed of saffron rice and pour over a little dressing. Serve with remaining dressing in a bowl on the side.