Adam Liaw’s quick chilli prawns with coconut rice

Ingredients1 tbsp vegetable oil1 brown onion, finely sliced3 garlic cloves, roughly chopped1 tsp grated ginger1 tsp sambal oelek (or 2 large chillies, finely chopped)1 cup tomato passata2 tbsp tomato sauce¼ tsp turmeric3 tbsp fish sauce1 tbsp sugar12 large prawns, peeled and deveinedsliced cucumber, to servelime wedges, to serveCOCONUT RICE2 cups jasmine rice200ml coconut milk1 tsp saltMethodStep 1For the coconut rice, rinse the rice and add to a medium saucepan with the coconut milk, salt and enough cold water to cover the rice by 2cm. Bring to a boil over medium-high heat and boil until the level of the liquid reaches the top of the rice. Reduce the heat to very low and cover the pot. Cook for 12 minutes, then turn off the heat and stand for a further 5 minutes without opening the lid, then fluff the rice.Step 2Heat a wok over high heat and add the oil, then the onion, garlic and ginger. Fry for a minute until fragrant, then add the sambal oelek (or chilli), passata, tomato sauce and turmeric and stir to combine. Add the fish sauce and sugar and bring to a simmer. Simmer for 5 minutes. Add the prawns, stir to combine and cook for about 3 minutes, until the prawns are cooked through.Step 3Serve with the coconut rice, sliced cucumber and a wedge of lime.