Thai prawn and mango rice salad
Give your lunch break a makeover with this Thai prawn and mango rice salad.
Want to leave soggy sandwiches in the past? This zesty, refreshing Thai salad is packed with succulent king prawns and juicy mango pieces and makes for the perfect alternative to your standard boring lunches. Perfect as a starter or as a light, summery lunch.
Ingredients
2 trays VeeTee Thai Jasmine Rice
1 large fresh mango, sliced
½ cucumber, sliced
1 large handful fresh mint leaves
350g cooked prawns
Juice of 1-2 limes
Method
Heat the rice in the microwave according to pack instructions. Tip into a large bowl and fork over to separate the rice grains. Leave to cool.
Toss the mango, cucumber, mint leaves and prawns into the rice and dress with the fresh lime juice. Serve.
Tip
A mixture of herbs such as Thai basil, mint and coriander work well in this recipe. If you have some coconut milk or cream to use up, add a few tablespoons to the rice with the lime juice for a creamy flavour.
Dietary info
Gluten-free, dairy-free, pescatarian
For more…
Spice up winter nights with this Thai-style hot & sour crab soup.
This Barleycup with mango will fill you up when you’re on the go.
