Cook the rice: rinse the rice under cold running water and then place in large pan. Add the water, cover and bring to the boil and then simmer for 7/10 minutes. Allow to steam for a further 10 minutes with the lid on and then remove and allow the rice to cool.
For the rest of the recipe:Peel and thinly slice the carrots. Slice the spring onions. Peel and finely dice the garlic, ginger and the shallot. Roughly chop the lemongrass. Cut the red chilli in halve, remove the seeds and then roughly cut.
Make a paste by blitzing together the turmeric, nuts, sesame seeds, garlic, ginger, shallots, lemongrass, chilli, sesame oil, ketjap manis, soy sauce and shrimp paste.
Heat a wok and add a drizzle of oil. Break the eggs into the pan, stirring all the time to create scrambled eggs. Remove from the heat once cooked.
Heat the wok again and add the carrot and prawn to the pan, cook until they begin to turn golden brow,add the paste, cook a little and then Now add the cold rice, mix well, and then fold in the scrambled eggs.
Thinly slice the cucumber, dice the tomato, thinly slice the shallot and dip into the rice flour. Heat a frying pan or wok and dry fry the peanuts, remove and then add the oil and fry the shallots till crispy.
To serve: spoon the rice mix into a bowl, top with any remaining prawns, then the sliced spring onion, cucumber, tomato and finish with the nuts, crispy shallots and coriander cress.
«Make a lot of the paste, it will last and improve in flavour!»