Before you start, bring a half-full kettle to the boil.
Combine rice, boiling water measure and a pinch of salt in a small pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
Prep cucumber, radish, spring onion and chilli. Add pickling liquid ingredients to a small pot and bring to the boil, stir, then remove from heat. Add salad ingredients to a medium bowl and toss together with pickling liquid. Leave to pickle for at least 20 minutes. Toss occasionally and drain just before serving.
Pat prawns dry. Mix flour and salt together in a shallow bowl. Whisk egg and milk together in a second bowl. Add breadcrumbs to a third bowl. Toss prawns in flour mixture, then egg mixture and then breadcrumbs, shaking off excess as you go.
Heat oil in a large fry-pan on medium heat. Add prawns and cook for about 2 minutes each side, until golden and cooked through. Transfer to a paper towel to drain and season with poppy chilli mix.
Prep chives and set aside for serving.
Mayo spread on plates topped with rice, salad and prawns. Sprinkle over chives.