for 4 person

Rice

200 g	perfumed rice
1 ½ litre	water
2 tsp	salt
1 stick	lemongrass, core finely chopped
1	red chilli pepper, deseeded, thinly sliced

Sauce

2	lime, rinsed with hot water, dabbed dry, use a little grated zest and juice
3 tbsp	olive oil
1	mango, diced
1 bunch	coriander, finely chopped
	salt and pepper to taste

Prawns

½ tbsp	olive oil for frying
250 g	shelled, raw prawns
½ tsp	salt
a little	pepper
50 g	salted peanuts, roughly chopped

How it's done

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Bring the water, salt and lemongrass to the boil. Add the rice, boil until almost soft. Add the chilli pepper, cook for a further 1 min. Drain the rice, rinse with cold water.

Sauce

Combine the lime zest and juice with the oil in a bowl. Add the mango, coriander and rice, mix, season with salt.

Prawns

Heat the oil in a non-stick frying pan, sauté the prawns for approx. 3 mins., season, serve with the rice salad. Scatter over the peanuts.

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