Heat the butter and oil in the Skottel. Add the garlic, ginger, cumin, cinnamon and spring onions, fry for a minute or two then add the rice, stir well to coat evenly.
Add the wine and cook for a minute then add the water little by little; keep stirring and add more liquid as it soaks in.
Cover and cook over a low heat until the rice is fluffy. This should take around 20-25 minutes. Add the prawns for the remaining 4/5 minutes.
Add the egg, chopped coriander and salt and pepper to suit your taste then serve with wedges of lemon on the side.