Name: Thai basil prawns & mango salsa
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Thai
Ingredients: 300g brown jasmine rice; 1 tsp sesame oil; 4 garlic cloves thinly sliced; 200g green beans roughly chopped; 200g asparagus tips roughly chopped; 350g baby spinach leaves; 300g raw king prawns; 25g Thai basil; ½ red chilli (deseeded, if you like), finely sliced; 1 tbsp light brown soft sugar; 1 tbsp fish sauce; 4 tbsp lime juice; 1 large mango stoned, peeled and finely chopped; ¼ red onion finely chopped; ¼ cucumber finely chopped; small handful of coriander finely chopped; 1-2 tbsp lime juice; ½ red chilli (deseeded, if you like), sliced

Thai basil prawns & mango salsa

Pair mango salsa with chilli-spiked prawns, baby spinach, asparagus tips and Thai basil in this healthy dish. Enjoy with jasmine rice

55 min total 25 min prep 30 min cook 4 416 cal

Instructions

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1 Cook the rice following pack instructions and set aside. To make the mango salsa, mix all the ingredients together in a large bowl. Season and set aside. Combine all the sauce ingredients in a small bowl with 4 tbsp water. Set aside.
2 Heat the sesame oil in a large, deep, frying pan over a medium heat and fry the garlic for about 2 mins until just golden brown, being careful not to burn it. Stir in the green beans and a splash of water, cover and cook for 2-3 mins until almost tender. Add the asparagus tips and stir well, then the spinach. Cover and cook for 2-3 mins to wilt.
3 Add the prawns, basil and chilli and cook, stirring continuously for 3-4 mins until the prawns are pink and opaque. Stir in the sauce and heat through for another minute or two. Serve immediately with the jasmine rice and mango salsa.