Spicy prawns with a mango and rice salad recipe

This Thai-inspired idea is on the menu tonight, and I have no idea how it’s going to turn out. Kinda like the final of American Idol, which I’ll be watching. Kris vs. Adam: the showdown, and all that jazz.

Here’s what I’m planning:

Spicy prawns with mango and rice salad
(serves 2)

200 g frozen prawns, defrosted
4 tbsp sriracha (chilli and ginger sauce), divided in half
50 g spring onions
1 mango, peeled and sliced
150 g brown basmati rice

Cook the rice as per instructions. Once the rice is on and has about 15 minutes left to go, marinate the prawns in half of the sriracha. (If you don’t have that, a mixture of olive oil, garlic and chilli is fine).

Heat a pan over med-high heat and saute the prawns until they’re ready.

Drain the rice and combine with spring onions, mango, prawns and sriracha and serve.

Now I’ll admit, I don’t know how this is going to turn out, though I like the idea of all the individual ingredients. Will let you know how it goes.