First prepare the saffron rice: rinse the rice really well in a sieve and then put in a pan with
Make the quick peanut sauce: whisk everything together to combine, adding extra coconut milk if too thick – it should be spoonable.
Serve the vegetables nicely arranged on plates alongside a pile of the rice. Garnish with the halved eggs, prawn crackers and sprigs of coriander. You can either serve the sauce in little individual pots as here, or spoon it over the top of the vegetables.
© 2007 Peter Gordon. All rights reserved.