Brown Rice and Garlicky Chilli Prawn Salad, with Capers, Broccoli and Radish, Crushed Peanuts

Ingredients

• 2 cups medium grain brown rice
• 2 tablespoons Thai fish sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon mirin
• 1 green and red chilli, both finely minced
• 4 large cloves garlic, peeled and minced
• 3 limes
• 350 grams peeled and cleaned, green prawns
• 2 cups small broccoli florets
• 1/2 cup capers (non-salted)
• 4 radishes, sliced paper thin on a mandolin or carefully by hand
• 1/2 cup crushed peanuts
• Handful coriander and mint leaves, finely chopped
• Sea salt flakes and freshly ground black pepper
• Olive and rice bran oil for cooking

Extras to serve

• Extra coriander leaves
• Extra crushed peanuts to scatter
• Lemon or lime wedges

Preparation

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