Add a splash of olive oil and a pinch of salt to half a pot of water and bring to the boil. Add the rice pasta. Tip: This gives the rice pasta a bit of a shine and makes it less sticky.
While that cooks, defrost the prawns in water (prawns must be peeled and cleaned). Chop the spring onions, carrots and green pepper. Keep stirring the rice pasta while it cooks for 8-10mins. Drain rice. Place in a bowl.
Make a herb oil with fresh parsley, rosemary, basil and olive oil.
Marinate prawns in lemon juice, fish spice, salt and black pepper for 5 minutes. Fry in oil. Once cooked, add a bit of roughly shredded fresh parsley and basil and put aside.
Fry veggies in a pan. When done, mix pasta rice and veggies together. Put the mix in a small bowl and squeeze the mixture in tight (or in a tea cup). Flip it over, remove the bowl carefully, and ta-dah! Fancy restaurant-style rice...
Add a splash of olive oil and a pinch of salt to half a pot of water and bring to the boil. Cook the 6 pieces of spaghetti (don’t break spaghetti in half) for 8-10 mins.
Once cool, take the 4/6 strings of spaghetti and twist into a knot.
Heat oil in a small pot. Place the spaghetti knot in the oil and deep fry until golden brown.
The rice should be served on a nice plate. Drizzle the herb oil next to it and add a few drops of hot sauce for decoration. Place the prawns on top of the herb oil. Garnish with the deep fried spaghetti knot and serve.