Step 1

Add the flour (reserve 1-2 Tbsp for the curry), eggs and bread crumbs to three separate shallow bowls. Whisk the [b]egg[/b] with the tamari. Pat the prawns dry and turn them in the flour, before dipping them in the beaten eggs and finally coating them in bread crumbs. Chill until step 5.

Step 2

Meanwhile, rinse the rice. Add the rice, a pinch of salt and the [b]measured[/b] water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the [i]water[/i] is absorbed and the rice is cooked. Keep covered until serving.

Step 3

Meanwhile, peel the carrot, then use the peeler to create several carrot ribbons. Grate the remaining carrot. Peel and finely slice the shallots. Finely slice the spring onion. Use the peeler to create cucumber ribbons.

Step 4

Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the shallots, grated carrot, ginger garlic paste and cook for 3 min. Add the curry powder, garam masala, sugar and the reserved flour. Gradually add the [b]measured[/b] water whilst stirring. Add the coconut milk, soy sauce and stock cube. Simmer for 5 min.

Step 5

Meanwhile, heat a second non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the breaded prawns and cook for 5 min or until golden and crispy. Once golden, transfer the prawns to kitchen paper.

Step 6

Tumble the cucumber and carrot ribbons, spring onion and black sesame seeds with a squeeze of lime juice. Serve the curry sauce over the rice topped with the fried prawns and the [b]salad[/b] alongside.