Thai coconut prawn poke bowl with chilli ginger dressing

Ingredients

• Thai coconut prawn poke bowl
• 2 cup white short-grain rice
• 270 millilitre can coconut milk
• 2 cup water
• 1/4 teaspoon fine sea salt
• 1 tablespoon peanut oil
• 4 finger eggplants, cut into 1.5cm rounds
• 1 bunch baby bok choy, quartered
• 500 gram king prawns, peeled, deveined, tails intact
• toasted flaked coconut to serve
• Dressing
• 3/4 cup loosely packed Thai basil leaves
• 2 long red chillies, thinly sliced
• 2 centimetre piece ginger, peeled, grated
• 2 tablespoon peanut oil
• 2 tablespoon light soy sauce
• 2 tablespoon honey
• 1 sesame oil
• finely grated zest and juice of 1 lime