Spicy Charred Tomato Prawns with Brothy Rice

Thinly slice the spring onion, separating the green and whites. Thinly slice the garlic and finely grate the ginger. If you like heat, mince the scotch bonnet, if not, poke a few holes into the chilli.

Place a saucepan on medium-high heat with a drizzle of oil. Once hot, add the spring onion whites and thyme stalks, cook stirring occasionally, until softened, 2-3 mins. Stir the tomato purée, ginger and half the garlic in and cook until the purée turns a dark red colour, 2-4 mins.

Stir the scotch bonnet in, squeeze the juice of half of the lime into the saucepan, scraping the bottom of the pot. Let it completely evaporate before pouring in the boiling water. Let the mixture come to the boil. Lower the heat down to a gentle simmer. Before serving, stir the fish sauce in, taste and season with lime juice and more fish sauce, if needed.

Meanwhile, place a frying pan onto high heat. Once hot, add the tomatoes and cook until starting to char, transfer into a bowl. Turn the heat down to medium-high, add a drizzle of olive oil, and add the garlic and prawns, stir until cooked through, 3-5 mins (shell-on prawns will take a little more time than peeled prawns to cook). Return the tomatoes to the pan and remove from the heat. Season with salt.

Share the cooked rice between bowls, pour the broth over and place the tomato and prawn mixture on top. Garnish with the remaining spring onion greens.