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Prawn and Mango Rice Bowl with Chilli and Lime

Make prawn and mango rice bowl with chilli and lime, from the first ingredient to the finished dish.

1 serving · 10 ingredients · 3 steps

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Prawn and Mango Rice Bowl with Chilli and Lime, plated and ready to serve. — The finished recipe. Prawn and Mango Rice Bowl with Chilli and Lime

Ingredients 1 to 6 for prawn and mango rice bowl with chilli and lime arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 10 for prawn and mango rice bowl with chilli and lime arranged separately on a dark worktop. — Ingredients 7 to 10. 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

Prawn and Mango Rice Bowl with Chilli and Lime, preparation step 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. — Step 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.

Prawn and Mango Rice Bowl with Chilli and Lime, preparation step 2: Dice the mango and cucumber to about the size of the prawns. — Step 2. Dice the mango and cucumber to about the size of the prawns.

The finished prawn and mango rice bowl with chilli and lime. — Step 3. Toss the rice, prawns, mango and cucumber through the dressing with the spring onion, then the coriander last so it does not bruise.

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