Coconut Prawns with Cucumber Salad

Ingredients:

7 oz brawn basmati rice
1/2 tsp coriander seeds
2 egg whites, lightly beaten
3 1/2 oz unsweetened desiccated coconut
24 raw tiger prawns, peeled
1/2 cucumber
4 spring onions, thinyli sliced lenghtways
1 tsp sesame oil
1 tbsp fresh coriander, finely chopped
wooden skewers

Method:

1. Bring a large saucepan of water to the boil, add the rice and cook for 25 minutes, or until tender. Drain and keep in colander cover with a clean tea towel to absorb the steam.

2. Meanwhile, soak 8 wooden skewersin cold water for 30 minutes, then drain. Crush the coriander seeds in a mortar with a pestle. Heat a non-stick frying pan over a medium heat, add the crushed coriander seeds and cook, turning, until they begin to colour. Tip onto a plate and set aside.

3. Put the egg whites into a shallow bowl and the coconut into a separate bowl. Roll each prawn first in the egg whites, theb in the coconut. Thread onto skewer. Repeat so that each skewer is threaded with 3 coated prawns.

4. Preaheat the grill to high. Using a potato peeler, peel long strips from the cucamber to create ribbons, put into a colander to drain, then toss with the spring onions and oil in a bowl and set aside.

5. Cook the prawns under the preheated grill for 3-4 minutes on each side, or until slightly browned.

6. Meanwhile, mix rice with toasted coriander seeds and fresh coriander and divide this and the cucaamber salad between bowls. Serve with the hot prawn skewers.