Step 1

Combine lime juice, garlic, ginger, coriander roots and stems, kaffir lime leaves and coconut milk in a bowl. Add the prawns, then place in the fridge to marinate for 30 minutes.

Step 2

Meanwhile, for the rice, place rice, coconut milk, 2 cups (500ml) water and 1/2 teaspoon salt in a saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover and cook for 10 minutes. Remove from heat and stand, covered, for 10 minutes or until the liquid is absorbed – don’t be tempted to lift the lid early or you’ll lose the steam that cooks the rice. Fluff up rice with a fork.

Step 3

Preheat a barbecue or chargrill pan on high heat.

Step 4

Drain prawns and season, then grill for 1-2 minutes each side until just cooked.

Step 5

Divide coconut rice and green papaya salad among bowls. Top with prawns and sprinkle with toasted coconut.