For the dressing
|200 g g|| mangoes
|1||garlic cloves garlic clove|
(zest and juice)
|1 tbsp tbsp||extra virgin olive oil extra virgin olive oil|
|400 g g|| frozen raw king prawns
frozen raw king prawn|
|1|| Red chillies
(deseeded and finely chopped)
|1 tbsp tbsp||coconut oil coconut oil|
|2 pouches pouch||Wholegrain Red & Wild Microwaveable Rice Wholegrain Red & Wild Microwaveable Rice|
|0.5|| red cabbages
(peeled into ribbons)
|200 g g||frozen peas frozen peas|
|200 g g||radishes radish|
|30 g g||peanut peanut|
Fruity prawn grain bowl
With a kick of heat and plenty of fruitiness, this prawn grain bowl is a great idea for lunches or dinners when time is tight. Serve alongside two portions of your favourite vegetables.
- To make the dressing, use mango for fruitiness and blitz in a blender with the garlic, lime zest and juice and olive oil. Once smooth, season to taste and set aside.
- Mix the prawns with chilli for kick. Heat the coconut oil in a large frying pan and cook the prawns for 2 - 3 minutes, tossing in the pan, until pink and firm.
- Prepare the pouches according to packet instructions - using wholegrain rice for bite - and mix through most of the dressing. Divide between four bowls.
- To assemble the bowls, arrange piles of the cabbage, cucumber ribbons and peas alongside the grains, bringing a burst of colour to the bowl with chopped radish. Top with the prawns and drizzle over the remaining dressing, garnishing with chopped peanuts.