Step 1

Cook rice according to packet instructions. Rinse under cold water, drain, then cool.

Step 2

Place lime zest and juice, sugar, coconut cream and coriander, reserving 2 tablespoons to garnish, in a blender. Whiz to a smooth puree, stir in chilli, then season to taste.

Step 3

Toss the cooled rice with the prawns, oil, cucumber, spring onion and coriander dressing. Divide among plates, scatter with peanuts and extra coriander leaves, then serve with lime wedges.