Prepare the rice. Rinse it several times under cold running water until the water runs clear. Drain it in a sieve and place in a heavy-based saucepan. Pour over the water and add seasoning. Bring to the boil, cover, lower the heat and cook for around 15 minutes.
When the rice is cooked, take the saucepan off the heat and leave to rest, covered, for around 10 minutes. Fluff up the rice with a fork.
Meanwhile, place the coconut milk and lemon rind in a large heavy-based saucepan. Add pepper and bring to simmering point.
Slice the prawns into large pieces and place them in a food-processor along with the ginger, egg yolk, white bread and cornflour. Add a little ground pepper then process well. Shape the mixture into small regular-sized balls, using your fingers. Drop them in the pan of coconut milk and cook at a slow simmer for around 8 minutes.
Drain the prawn balls and serve immediately with the rice.