Prawn, Coconut and Mango Summer Salad

Ingredients
(Serves: 6)

•1 bag SPAR Mozambique pink prawn tails thawed (750 g)
•375 ml SPAR long grain parboiled rice
•5 ml salt
•½ can SPAR coconut cream
•¼ bottle SPAR mango chutney
•1 bunch fresh mint, rinsed and shredded
•2 ripe mangoes, cubed
•½ bunch fresh dhania (coriander), rinsed and coarsely chopped
•1 medium red onion, finely diced
•salt and freshly ground black pepper to taste
•SPAR olive oil
•Salt and freshly ground black pepper


Method

1. Boil the rice in salted water for +-20 minutes, or until the grains are swollen and tender, and all the water is absorbed.
2.Stir in the coconut cream, chutney and mint. Set aside to cool.
3.Flash-fry the prawns in two batches, in a little heated olive oil, for 3 minutes, until they turn whitish-pink and opaque. Set them aside to cool to room temperature.
4.Add the prawns to the rice, along with the cubed mango, dhania and onion. Check seasoning and chill before serving.


Hints and Tips

To cube the mango easily, slice off both rounded sides, from the stalk end.
On each of the two slices, cut in two directions, down to the skin, through the flesh.
Hold a slice on both ends, and pull downwards to semi- invert the skin, so the cubes become exposed and easy to manoeuvre off the skin with the flat side of the knife, directly into the bowl.
When mangoes are out of season, used canned mangoes but drain off the syrup really well.
If you enjoy a hotter dish, include 2 finely slivered chillis when flash-frying the prawns.