Prawn and Mango Rice Bowl with Chilli and Lime
Makes 1 serving

INGREDIENTS
150 g Cooked prawns, peeled (Cooked weight, as sold chilled.)
140 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
80 g Mango (Ripe enough that a thumb dents it. Underripe mango is sour and hard and the bowl is worse for it. Flesh only.)
80 g Cucumber
30 g Red onion
20 g Spring onion
1 tsp (5 g) Fish sauce
Juice of a whole lime Lime juice
Half a red chilli, sliced Fresh red chilli
A handful, torn Fresh coriander

METHOD
1. Slice the red onion as thinly as you can and drop it in the lime juice with the fish sauce and chilli. Leave it five minutes to soften and lose its rawness.
2. Dice the mango and cucumber to about the size of the prawns.
3. Toss the rice, prawns, mango and cucumber through the dressing with the spring onion, then the coriander last so it does not bruise.

Contains fish and crustaceans.

RECIPE NOTES
Everything here is better cold, so it packs the night before without losing anything. Keep the coriander separate and add it at the desk.
Fish sauce is doing the salt. A teaspoon is enough for the whole bowl and adds almost nothing to the numbers.

Full recipe: https://www.getfuel8.com/recipes/prawn-mango-rice-bowl
