Cook rice as per packet instructions. Add the cream and garlic to a saucepan and cook until reduced. Add prawns to the cream and cook until prawns are heated through. Serve up the prawns on a bed of rice.
Shell and de-vein the prawns. Beat egg with the milk and add the flour to form a batter. Heat oil in a pan to 350F/180C, dip prawns in the batter mix and gently lower into the oil. Cook until golden and crispy, drain excess oil with some paper towel.
Create slithers of mango and cucumber using a vegetable peeler, combine with the prawns(peeled). Place mix into small individual serving bowls. Sprinkle with cashews and add a drizzling of olive oil before serving.