Coconut-fried rice with tom yum prawns

1.Using a colander, rinse rice under cold water until water runs clear.

2.In a medium saucepan, combine rice, water and coconut milk. Bring to the boil, then reduce heat to low. Simmer, covered, for 10-12 minutes until liquid absorbs. Set aside, covered, for 15 minutes, then spread over a baking tray to cool.

3.In a medium bowl, combine prawns with half the tom yum paste and 1 tablespoon coconut oil, mixing well. Heat a wok or large frying pan on high, then stir-fry prawns and paste for 2-3 minutes until cooked through. Transfer to a plate, cover and keep warm.

4.Wipe wok. Heat remaining oil in wok on high. Stir-fry pumpkin for 1 minute, then add shallots and ginger. Stir-fry for a further 1 minute.

5.Add rice to wok with choy sum stems and stir-fry for 3-4 minutes to heat through. Add leaves, fish sauce and sesame oil, stir-frying for 1 minute.

6.Remove from heat, then toss cherry tomatoes through. Serve topped with prawns, coconut and coriander. Accompany with lime wedges.