200g peeled and deveined prawn meat
1x tsp. olive oil
1x tsp. unsalted butter
1x tsp. dried chili flakes
1x tsp. ginger powder
1x garlic clove, minced
1x packet bean sprouts (50g)
1x cup basil leaves, chopped (20g)
2x spring onions, chopped
1x mango, peeled and sliced (2 cups)
50g rice noodle
Salt to taste
Calories: 465 per portion
Blanch your rice noodles for 5-10mins in boiled kettle water then drain and set to one side.
Peel your fresh mango and cut into long strips.
Heat your olive oil and butter in a frying pan. Add your prawns, dried chili flakes, ginger powder, garlic and salt to taste. Once the prawns turn pink (about 3-5mins), throw in the basil and bean sprouts and remove from heat.
Plate your rice noodles, followed by the fresh mango slices, then top with your prawn mixture and garnish with spring onions.