Brown Rice And Garlicky Chilli Prawn Salad, With Capers, Broccoli And Radish, Crushed Peanuts

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2 cups medium grain brown rice

2 tablespoons Thai fish sauce

1 tablespoon rice wine vinegar

1 tablespoon mirin

1 green and red chilli, both finely minced

4 large cloves garlic, peeled and minced

3 limes

350 g peeled and cleaned, green prawns

2 cups small broccoli florets

½ cup capers (non-salted)

4 radishes, sliced paper thin on a mandolin or carefully by hand

½ cup crushed peanuts

Handful coriander and mint leaves, finely chopped

Sea salt flakes and freshly ground black pepper

Olive and rice bran oil for cooking

Extra coriander leaves

Extra crushed peanuts to scatter

Lemon or lime wedges

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