Chilli Garlic Prawn Rice Bowl

Marinate the prawns: Pat 10-15 prawns thoroughly dry with paper towel. Place in a bowl and add 1 tbsp chilli powder, salt to taste and black pepper to taste. Toss until every prawn is evenly coated. Set aside for 5 minutes while you prepare everything else.
Prepare the bowl ingredients: Slice cucumber into rounds or on the diagonal. Shred carrot into fine shreds. If edamame is frozen cook according to packet instructions and set aside. Cook rice if not already done. Have all components prepped and ready before cooking the prawns.
Cook the prawns in butter: Heat a wide pan over medium-high heat. Add 20g butter and let it melt. Add the marinated prawns in a single layer. Cook undisturbed for 1 to 1.5 minutes on the first side until golden. Flip each prawn and cook for another 1 minute until pink, opaque and curled into a loose C shape.
Add the water and garlic: Reduce heat to medium. Add 1 tbsp water to the pan and stir quickly to deglaze the golden bits from the bottom. Immediately add 1 tbsp minced garlic and stir constantly for 30 to 60 seconds until fragrant and just lightly golden. Remove from heat straight away.
Assemble the bowl and serve: Spoon steamed rice into a bowl. Arrange the chilli garlic prawns over one section of the rice and spoon any remaining pan sauce over them. Place sliced cucumber, shredded carrot and edamame in separate sections around the prawns. Scatter white sesame seeds and dried parsley. Serve immediately.