King Prawn Satay Skewers With Pickled Cucumber

Boil half a kettle

Soak your skewers in cold water (this prevents them from burning whilst cooking)

Chop your creamed coconut roughly (if required!) and combine with 200ml [300ml] [400ml] boiled water – this is your coconut stock

Combine your curry powder and a drizzle of coconut stock with a pinch of salt in a large mixing bowl (save the rest of the coconut stock for later!)

Drain your king prawns, then add them to the bowl, mix well and set aside – these are your curried prawns

Rinse your brown rice, add it to a separate pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until tender with a slight bite

Once cooked, drain and return it to the pot and keep covered until serving

Meanwhile, add your smooth peanut butter, soy sauce, chilli flakes (can't handle the heat? Go easy!), remaining coconut stock and 1 tsp [1 1/2 tsp] [2 tsp] sugar to a pot over a medium-low heat

Cook for approx. 15-20 min or until it has reduced to the consistency of a thick custard, stirring occasionally – this is your satay sauce

While the rice and satay sauce are cooking, cut your cucumber in half lengthways then scrape out and discard the seeds using a teaspoon

Slice the cucumber halves finely

Trim, then slice your spring onion[s] finely

Add the sliced cucumber and sliced spring onion to a mixing bowl

Add a large pinch of salt and your rice vinegar

Mix well and set aside to marinate – this is your quick-pickled cucumber

Thread the curried prawns onto the soaked skewers

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, cook the prawns for 3 min on each side, turning once, or until cooked through and slightly charred – these are your king prawn skewers