Goong Tod Gratiem | Crispy Thai Garlic Prawns

Thoroughly rinse the jasmine rice in a sieve until the water runs clear. Then bring to a boil in a pot with 1.5 times the amount of lightly salted water, cover, and let simmer over the lowest heat for about 15 minutes until tender.

Pat the prawns dry. Peel the garlic cloves and finely chop them. Wash the fresh coriander and shake dry; finely chop the stems and set them aside for the wok sauce, keeping the leaves for garnish.

In a small bowl, stir together the oyster sauce, fish sauce, soy sauce, brown cane sugar, and ground pepper into a smooth seasoning sauce. Slice the cucumber thinly and cut the lime into wedges.