NB: Cook the prawns in two frying pans so they don't overcrowd the pan (which means halve all the ingredients into the two pans)

Heat the oil and butter in each frying pan until butter is just melted and reduce heat to low. Add chopped garlic, parsley, prawns and salt. Cook for 1 minute then turn the prawns and cook for another minute or until prawns turn a deeper pink colour and are cooked through.

Spoon prawns onto coconut rice, squeeze over some lemon, and serve with a big green, crunchy salad

Pop the rice on to cook and when almost ready, start cooking the prawns

In a medium saucepan pop in rice, coconut milk, water and salt, stir and put lid on and cook on medium heat until boiling.

Once boiling, turn down heat as low as you can go with the lid on, allowing rice to absorb the liquid. This should take around 20 minutes. Then turn heat off and leave the lid on so the rice can continue to steam for another 10 minutes. When ready to serve, fluff, and spoon onto plates.