Prawn & Mango Coconut Bowl

• 500 graw king prawns, peeled and deveined
• 2garlic cloves, minced
• 1red chilli, sliced
• 1 tbspfish sauce
• 1 tbspcoconut oil
• 30 mllime juice
• ½cucumber, diced
• 300 gripe mango flesh, diced
• 15 gcoriander leaves, torn
• 15 gmint leaves, torn
• 600 gcooked jasmine rice, reheated until piping hot
• 60 grocket
• 30 gunsweetened desiccated coconut, lightly toasted
• 30 groasted cashews, roughly chopped
• 1 tbspsesame seeds
• 4 tbspsweet chilli dipping sauce (optional)
• 4 tbspquick-pickled red onion (optional)
• 160 gcoconut yoghurt, optional (optional)

Method

1. 1Heat half the coconut oil in a large wok over high heat. Cook half the prawns in one layer for 90 seconds, then turn them. Add half the garlic and chilli and cook for about 1 minute until the prawns are opaque throughout. Transfer to a clean plate and repeat with the remaining oil, prawns, garlic and chilli.
2. 2Return all the cooked prawns to the wok and turn off the heat.
3. 3Pull the wok off the heat. Splash over the fish sauce and 15 ml lime juice. Toss to coat so every prawn is glossy.
4. 4In a separate bowl, toss the mango, cucumber, torn coriander and mint with the remaining 15 ml lime juice. Taste; it should be bright, fragrant, and just sharp enough.
5. 5Divide the rice between four bowls and top with the rocket.
6. 6Spoon over the prawns and any pan juices, then pile on the mango salsa. Scatter with the toasted coconut and cashews.
7. 7Finish with the sesame seeds and any optional coconut yoghurt, sweet chilli sauce and quick-pickled onion.

Per serving

kcal

525

protein

36.9g

fibre

4.6g

carbs

62.4g

fat

15.1g