Tip the rice into a saucepan with the coconut milk and enough cold water to cover by a finger-nail’s depth. Bring to the boil, then cook over a medium heat for 10 mins or until the liquid has gone. Stir, cover, take off heat and leave for 5 mins until fluffy. Spread over a dinner plate to cool quickly.
Meanwhile, make a dressing by stirring together the limezest and juice and sweet chilli sauce. Stir prawns into the dressing and set aside while the rice finishes cooling.
Fluff up the rice with a fork, then toss with the cucumber, coriander leaves and sugar snap peas. Serve in bowls, scattered with prawns and dressing.