Prawn & Mango Coconut Bowl

Ingredients

• 500 g raw king prawns, peeled and deveined
• 2 garlic cloves, minced
• 1 red chilli, sliced
• 1 tbsp fish sauce
• 1 tbsp coconut oil
• 1 lime, juiced
• ½ cucumber, diced
• 1 large ripe mango, peeled and diced
• 15 g fresh coriander
• 15 g fresh mint
• 300 g cooked jasmine rice
• 60 g rocket or mixed leaves
• 30 g toasted shredded coconut
• 30 g roasted cashews, roughly chopped
• 1 tbsp sesame seeds
• 4 tbsp sweet chilli dipping sauce
• 4 tbsp quick-pickled red onion
• 160 g coconut yoghurt; Chilli sauce

Method

1. Heat the coconut oil in a large wok over very high heat until it shimmers. Add the prawns in a single layer and cook without moving for 90 seconds, until the undersides are caught with colour. Flip them over.
2. Add the garlic and sliced chilli. Toss and cook for 1 more minute, until the prawns are pink, curled, and just cooked through; any longer and they'll go rubbery.
3. Pull the wok off the heat. Splash over the fish sauce and half the lime juice. Toss to coat so every prawn is glossy.
4. In a separate bowl, toss the mango, cucumber, coriander, and mint leaves with the remaining lime juice. Taste; it should be bright, fragrant, and just sharp enough.
5. Divide the rice between four bowls and top with the rocket.
6. Spoon over the prawns and any pan juices, then pile on the mango salsa. Scatter with the toasted coconut and cashews.
7. Finish each bowl with a dollop of coconut yoghurt, a spoon of sweet chilli sauce, a tangle of pickled red onion, a squeeze of lime, and a scatter of toasted sesame seeds.