Thai basil prawns & mango salsa
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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

  • Prep:25 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 416
  • fat 4g
  • saturates 1g
  • carbs 69g
  • sugars 0g
  • fibre 8g
  • protein 22g
  • salt 1.65g

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

Method

  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.

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