Step 1

Place rice in a saucepan with coconut milk, 1 cup (250ml) water and a pinch of salt. Bring to the boil, cover, reduce heat to low and simmer for 15 minutes until liquid is absorbed, then remove from the heat and rest, covered, for 5 minutes.

Step 2

For the sambal, pound chillies and garlic to a rough paste in a mortar and pestle. Heat oil in a wok over medium heat and fry eschalots for 5 minutes until soft. Add garlic paste and fry for 2 minutes until fragrant. Add remaining ingredients with 1/2 teaspoon salt and 2 tablespoons water and stir-fry for 5 minutes until thick.

Step 3

Heat oil in a frypan over medium-high heat. Cook prawns for 4 minutes until pink and serve with rice, spinach, cucumber, eggs, peanuts, coriander and sambal.