Chilli & lime prawns with mango chutney vinaigrette

Name: Chilli & lime prawns with mango chutney vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 100 g basmati rice, or a 250g microwaveable pouch; 1 tbsp mango chutney; 1 tbsp white wine vinegar; 1 lime, juice of ½, the rest cut into wedges; 2 tbsp olive oil; ½ red chilli, finely diced, plus some thinly sliced, to serve; 1 just-ripe mango; ¼ red onion; 2 sprig/s mint, leaves roughly chopped, plus a few whole leaves; 140 g pack No.1 Extra Large Black Tiger Prawns (or use whatever prawns you like)

Elly Curshen uses leftover mango chutney to create a sticky, sweet glaze to coat prawns with flavour quickly and easily.

5 out of 5 stars(5) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day

Serves2
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins
Plus(less for microwave rice)

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

100g basmati rice, or a 250g microwaveable pouch
1 tbsp mango chutney
1 tbsp white wine vinegar
1 lime, juice of ½, the rest cut into wedges
2 tbsp olive oil
½ red chilli, finely diced, plus some thinly sliced, to serve
1 just-ripe mango
¼ red onion
2 sprig/s mint, leaves roughly chopped, plus a few whole leaves
140g pack No.1 Extra Large Black Tiger Prawns (or use whatever prawns you like)

Cook the rice according to pack instructions (if not using microwaveable). In a small bowl, make the vinaigrette. Whisk together the mango chutney, vinegar, lime juice, olive oil, diced chilli and some seasoning until well combined. Set aside
For the salsa, dice the mango and onion into 0.5cm pieces. Add the chopped mint and 2 tbsp vinaigrette. Stir, then set aside. If using microwave rice, heat according to pack instructions.
When the rice is almost ready, pour the remaining vinaigrette into a small frying pan. Set over a medium-high heat. When the sauce starts to bubble, add the prawns and stir fry for 1½ minutes, flipping them as they cook, until piping hot throughout. Remove from the heat.
Divide the rice between 2 plates and top with the glazed prawns. Add the sauce from the pan to the plates and drizzle over the rice. Spoon the salsa over the top. Serve with lime wedges, the sliced red chilli and extra mint leaves.

Typical values per serving when made using specific products in recipe