To prepare the prawns
Cut off the legs with scissors, carefully remove the shell. Slice along the back but do not cut all the way through, force open the prawns.
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan. Fry the garlic, ginger and sesame over a medium heat for approx. 5 mins. until golden brown. Add the rice and salt, cook briefly. Pour in the water, bring to the boil. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.
Heat the oil in a small pan. Add the ginger, garlic and chilli, cook for approx. 10 mins. to release flavour. Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the prawns, cover and steam for approx. 3 mins. Remove and drain. Serve the prawns on a platter, top with the spring onions. Combine the seasoned oil with the soy sauce and lime juice, pour over the top. Add the lime zest and coriander. Serve the prawns with the rice.