Preparation steps 1 Rinse the prawns in cold water. 2 Snip off the legs and feelers of the prawns with scissors, keeping the shell on. 3 Cut along the back of each prawn through the shell with scissors. 4 Remove the black vein. 5 Pat the prawns thoroughly dry with kitchen paper. 6 Finely chop the garlic. 7 Deseed the chillies. 8 Finely chop the chillies. 9 Slice the spring onions, keeping the white and green parts separate. 10 Mix some of the salt and pepper with the sugar in a small bowl. 11 Rinse the rice in cold water, rubbing it between your hands, until the water runs clear. 12 Drain the rice. 13 Put the rice in a saucepan with one and a half times its volume of cold water. 14 Bring the rice to the boil over high heat. 15 Cover and cook the rice for 12 min over very low heat. 16 Leave the rice to rest off the heat for 10 min without lifting the lid. 17 Roll the prawns in the cornflour. 18 Shake the prawns to remove the excess cornflour. 19 Heat the oil in the wok over high heat. 20 Fry the prawns in small batches for 2 min each until the shells are pink and crisp. 21 Drain the prawns on kitchen paper. 22 Pour off the oil from the wok, leaving just a thin film. 23 Fry the garlic, chillies and the white part of the spring onions for 1 min until the garlic turns golden. 24 Return the prawns to the wok. 25 Sprinkle with the salt, pepper and sugar mixture, tossing for 1 min. 26 Add the green part of the spring onions off the heat. 27 Slice the cucumber into rounds. 28 Squeeze the lime. 29 Mix the lime juice with the rest of the salt and pepper in a small dish. 30 Serve the prawns with the rice, the cucumber and the lime dip. 