Prawn and Rice Burrito with Carrot and Green Beans

Method

1. Rinse the white rice for 2 minutes, raking it with your fingers, then tip it into a small pan with twice its volume of water — 2 minutes to reach a boil, then 12 under a lid on the lowest flame, until small craters pock the surface.
2. Pull the shells off the prawns and open up each back with the tip of a knife to take the vein out.
3. Cut the carrot into fine matchsticks, cut the green beans into short lengths on the diagonal and chop the coriander.
4. Bring the garlic-infused oil up over a medium flame and cook the carrot and green beans for 6 minutes, turning them often, until the beans bend without snapping. The oil carries the garlic flavour without its fructans: those are water-soluble and never cross into oil.
5. Drop the prawns into the pan and give them 4 minutes, shaking it now and then, until every one has tightened into a comma. Take the pan off the flame and only then squeeze the half lime over, so the juice stays bright instead of cooking away.
6. While the rice cooks, lay the wholewheat tortilla flat in a second dry pan for 3 minutes, a spell on each face, until it slackens enough to fold without tearing.
7. Run the rice along the centre of the warm tortilla, heap the prawns, carrot and beans over it with the coriander, tuck the two short ends in and roll the whole thing away from you.
8. Cut the parcel in two at an angle and eat it now — a burrito left standing steams itself soft from the inside.