Method
Heat the rice according to the pack instructions.
Place the prawns, chilli, coriander, mint, and lime zest and juice into a large bowl. Fold through the mango, cucumber and rice. To serve, drizzle over the sweet chilli sauce.
Ingredients
- 250g pack microwaveable Tilda Coconut & Lime Leaf Steamed Basmati rice
- 150g (5oz) cooked and peeled tiger prawns
- ½ red chilli, finely chopped
- ¼ pack fresh coriander, roughly chopped
- ½ pack fresh mint, leaves picked
- zest and juice 1 lime
- ½ large mango, peeled and chopped
- 100g (4oz) cucumber, halved and ribboned with a vegetable peeler
- 2tbsp sweet chilli sauce
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