The quantities provided above are averages only.
150 grams
Prawns
5 grams
Coriander
150 grams
Jasmine Rice
1 unit(s)
Cabbage
1 sachet(s)
Dried Chilli Flakes
1 unit(s)
Mango
17.5 grams
Peri Peri Seasoning
50 grams
Ranch Sauce
2 unit(s)
Garlic
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Butter
Rinse the rice to remove excess starch. Boil a large pot of water for the rice.
Add the rice and cook for 12-15 mins. Drain in a sieve and pop back in the pot. Add half the peri peri spice mix and a knob of butter and mix carefully. Cover with a lid and leave to the side until ready to serve. TIP: If you’re in a hurry you can boil the water in your kettle.
Halve the cabbage, cut out and discard the tough core, then chop as finely as possible.
Peel the mango. Slice down either side of the stone and remove the flesh. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).
Roughly chop the coriander (stalks and all).
Peel and grate the garlic (or use a garlic press).
Toss the cabbage, mango and chilli flakes (use less if you dont like the heat) with a drizzle of oil. Season to taste with salt and pepper.
Place a pan over medium-high heat with a drizzle of oil and a knob of butter.
Once hot, add the prawns and garlic. Add the remaining peri peri spice mix (to taste) and cook for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
Divide the rice between bowls and arrange the peri peri prawns and the mango salad on top. Drizzle over the ranch sauce. Scatter over the coriander.