Spicy Chilli King Prawn & Herby Rice Bowl With Mango

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Whilst the rice is cooking, top, tail and peel your mango[es]

Stand the mango[es] upright and very carefully slice the flesh away from the stone

Tip: If you feel resistance against your knife, it means you are hitting the stone

Slice the mango flesh finely, discarding the stone

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Combine the chopped ginger and garlic with your chilli flakes, sriracha (can't handle the heat? Go easy!), soy sauce and half of your rice vinegar (you'll use the rest later!) in a small bowl – this is your chilli paste

Wash and shred your lettuce finely, then pat dry with kitchen paper

Trim, then finely slice your spring onion[s]

Strip your mint leaves from their stems, then chop them finely and discard the stems

Chop your coriander finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, drain then add your king prawns and cook for 3-4 min or until almost cooked

Once the prawns are almost cooked, add the chilli paste and cook for a further 1-2 min or until the prawns are cooked through and coated – this is your spicy chilli king prawns

Add the chopped mint, chopped coriander and sliced spring onion to the cooked brown rice with a drizzle of olive oil and a pinch of salt – this is your herby rice

Combine the remaining rice vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper – this is your dressing