Adam Liaw’s quick chilli prawns with coconut rice

• 1 tbsp vegetable oil

• 1 brown onion, finely sliced

• 3 garlic cloves, roughly chopped

• 1 tsp grated ginger

• 1 tsp sambal oelek (or 2 large chillies, finely chopped)

• 1 cup tomato passata

• 2 tbsp tomato sauce

• ¼ tsp turmeric

• 3 tbsp fish sauce

• 1 tbsp sugar

• 12 large prawns, peeled and deveined

• sliced cucumber, to serve

• lime wedges, to serve

COCONUT RICE

• 2 cups jasmine rice

• 200ml coconut milk

• 1 tsp salt

Method

1. Step 1

   For the coconut rice, rinse the rice and add to a medium saucepan with the coconut milk, salt and enough cold water to cover the rice by 2cm. Bring to a boil over medium-high heat and boil until the level of the liquid reaches the top of the rice. Reduce the heat to very low and cover the pot. Cook for 12 minutes, then turn off the heat and stand for a further 5 minutes without opening the lid, then fluff the rice.

2. Step 2

   Heat a wok over high heat and add the oil, then the onion, garlic and ginger. Fry for a minute until fragrant, then add the sambal oelek (or chilli), passata, tomato sauce and turmeric and stir to combine. Add the fish sauce and sugar and bring to a simmer. Simmer for 5 minutes. Add the prawns, stir to combine and cook for about 3 minutes, until the prawns are cooked through.

3. Step 3

   Serve with the coconut rice, sliced cucumber and a wedge of lime.