- Cook the rice according to packet instructions, spread on a tray and allow to cool completely (or use cold leftover rice).
- Heat the sesame oil in a large frying pan over medium heat. Add the cooled rice and press gently into an even layer. Cook for 5–6 mins without stirring until the bottom is golden and crisp. Break into chunks and set aside.
- In the same pan, add a film of oil and the garlic. Cook for 30 secs, then add the prawns and cook for 2–3 minutes until pink and just cooked through. Remove from heat.
- In a large bowl, combine the carrot, cucumber, chilli, spring onions, peanuts, mint and coriander.
- Add the prawns and crispy rice, then whisk together the lime juice, soy sauce, fish sauce and brown sugar. Drizzle over the salad and toss gently to combine.
- Serve immediately.
