Prawns are easily a favourite in my house – even the kids demolish them. This recipe is sure to add some flavour to your weeknight meals, and the prawns can be substituted for fresh fish or shellfish. As well as being super quick and easy, you can't beat the fresh and fragrant punch that the mango brings to the perfectly cooked seafood.

Ingredients

•    250g cooked basmati rice (microwaveable pouch)

•    1 Tbsp mango chutney

•    1 Tbsp white wine vinegar

•    1 lime, juiced

•    2 Tbsp olive oil

•    1/2 red chilli

•    1 ripe mango

•    1/4 red onion

•    2 sprigs mint

•    140g prawns (or fresh fish/shellfish)

•    Salt & pepper

Method

1.    Start with the vinaigrette. In a small bowl, whisk together the mango chutney, vinegar, lime juice, olive oil, and diced chilli. Season with salt and pepper then mix well until combined. Set aside.

2.    For the salsa, dice the mango and onion, and roughly chop the mint. Add the ingredients to a bowl along with two tablespoons of vinaigrette. Stir, then set aside.

3.    Cook the rice according to the packet instructions.

4.    As the rice is cooking, pour the remaining vinaigrette into a small frying pan. Set over a medium-high heat. When the sauce starts to bubble, add the prawns and fry for 1-2 minutes, flipping them as they cook, until piping hot throughout. Remove from the heat.

5.    Divide the rice between two plates and top with the glazed prawns. Add the sauce from the pan to the plates and drizzle over the rice. Spoon the salsa over the top and serve with lime wedges and extra mint.

- Recipe by Simon Walden, @thetradiebbq