Ingrédients
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1 packet Merchant Gourmet Mango, Chilli & Lime Rice
A little neutral oil
Handful mint leaves, picked
Handful coriander leaves, picked
Handful peanuts, toasted and chopped
2 spring onions, finely sliced
1 mango, diced
150g cooked king prawns (shrimp)
Little gem leaves, to serve
Dressing
¼ inch ginger, peeled and finely diced
1 clove garlic, grated to paste
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
Small handful coriander stalks, finely chopped=
2 bird’s eye chillies, finely sliced (or to taste)
Méthode
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Preheat the oven to 200°C (fan) and line a baking tray with baking paper.
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Cook the rice according to the packet instructions, then spread it out on the tray to cool.
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Once cool, toss the rice with a small amount of neutral oil and bake for 20 minutes, stirring halfway through, until crisp (it will continue to crisp up as it cools).
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Combine all the dressing ingredients with 2 tablespoons of boiling water, stirring until the sugar has dissolved.
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Mix the rice with the dressing and all the remaining ingredients. Toss well and serve.
