Hawaiian Prawns With Coconut Rice

Ingredients
Prawns:
480g king prawns- peeled & deveined 
⅓ cup plain flour 
1 tbsp potato starch 
1 tbsp Supreme Smoked Paprika Powder 
1 tbsp Supreme Cayenne Pepper Powder 
½ tsp Supreme Chilli Flakes 
1 tsp salt 
¼ cup oil
100g butter
1 bulb garlic- peeled & minced 
¼ cup water 
Salt to taste 
½ tsp Supreme Coarse Black Pepper 
Other ingredients:
Pineapple chunks

Garnish: 
Chopped parsley 

Coconut rice:
1 tbsp oil
1 ½ cup Lubna Sella Rice 
1 cup Supreme Coconut Milk 
1 cup water 
1 tsp salt 

Method
Cook the coconut rice: heat a pot over medium-high heat. Add oil and once heated add the washed rice and mix well. Add coconut milk, water and salt. Mix well and bring to a boil. Once the water and milk comes to a boil, reduce the heat, cover and cook for 10 minutes or until the water on the surface has evaporated. Uncover and gently stir the rice. Cover again and cook over low for another 10 minutes. Then remove the pot from the heat and set aside to rest for 5 minutes. Uncover and fluff up the rice.
Prepare the prawns: add plain flour, potato starch, smoked paprika powder, cayenne pepper powder, chilli flakes and salt into a bowl. Mix until well combined. Coat each prawn in the seasoned flour and set aside. Repeat with remaining prawns. Set aside for 15 minutes.
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Cook the pineapples: heat a large pan over high heat. Add the pineapple chunks and cook until caramelised. Remove from the pan and set aside. 

Cook the prawns: heat a large frying pan over medium heat. Add oil and once heated add the prawns. Cook on both sides until golden. Remove from the pan and set aside. In the same pan add butter. Once melted add minced garlic. Stir well and saute until golden. Then add water, salt and coarse black pepper. Mix well then add the prawns back into the pan. Mix until well combined ensuring the prawns are coated well in the garlic butter sauce. Cook for a few more minutes or until prawns are heated thoroughly. Garnish with chopped parsley. 

Assemble the bowl: add a layer of coconut rice in a bowl. Top prawns chicken and garlic butter sauce from the pan. Add caramelised pineapple and garnish with chopped parsley.