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  1. Combine the garlic, ginger, coriander, half of the lime juice and 300ml of the coconut milk in a bowl. Add the prawns and place in the fridge to marinate for 30 minutes.
  2. Combine the rice, remaining coconut milk, 500ml of water and a pinch of salt in a saucepan over a medium-high heat. Bring to the boil, then reduce to a simmer and cook for 10 minutes until all the liquid has been absorbed. Remove from the heat and fluff with a fork.
  3. Heat the oil in a frying pan over a medium-high heat and cook the prawns for 2-3 minutes on each side.
  4. Make a quick salsa by combining the mango, chives, tomato and remaining lime juice in a bowl. Season with salt.
  5. Divide the coconut rice between two bowls and top with the prawns. Spoon over the salsa and sprinkle with toasted coconut.

Nutrition Facts

Per serving: 563k cals, 28.8g fat (20.9g saturated), 52.9g carbs, 7.4g sugars, 25.3g protein, 4.4g   bre, 0.221g sodium

DinnerFish & seafoodComfort food

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Gambas al ajillo