Begin by rinsing the rice several times then combine in a large saucepan with both the water and fish stock. Bring to the boil then simmer over a medium to low heat for around 30 minutes until the rice breaks up.
In a large saucepan add in the sesame oil followed by the chopped shallots, ginger and garlic. Allow to sweat until soft then add in the cooked rice plus the chopped spring onions. When you’re almost ready to serve add in the fresh prawns and cook for several minutes until they turn pink and are no longer translucent. Season with fish sauce using as a substitute for salt.
Garnish with crispy shallots, fresh coriander, lime and white pepper plus a little chilli oil should you fancy it.