Bring a large saucepan of water to the boil, add the rice and cook for 25 minutes, or until
tender. Drain and set aside in a sieve covered with a clean tea towel to absorb the steam.
Meanwhile, soak 8 wooden skewers in cold water for 30 minutes, then drain. Crush the coriander
seeds in a mortar with a pestle. Heat a non-stick frying pan over a medium heat and cook the seeds,
turning, until they start to colour. Tip onto a plate and set aside.
Put the egg whites into a shallow bowl and the coconut into a separate bowl. Roll each prawn
first in the egg whites, then in the coconut. Thread onto a skewer. Repeat so that each skewer is
threaded with 3 coated prawns.
Using a potato peeler, peel long strips from the cucumber to create ribbons, put into a sieve to
drain, then toss with the spring onions and oil in a bowl and set aside.
Cook the prawns under a grill preheated to high for 3-4 minutes on each side, or until pink and
slightly browned. Mix the rice with the coriander seeds and coriander, press into 4 dariole moulds
and invert each mould onto a serving plate. Serve with cucumber salad and prawn skewers, garnished
with lime wedges.