Ingredients:

For the Prawns:

• 1.5 lbs (680g) large prawns/shrimp, peeled and deveined
• 1 ripe mango, pureed (about ¾ cup/180ml)
• 3 tbsp (45ml) Sticky Balsamic Lemon
• 2 tbsp (30ml) olive oil
• 2 cloves garlic, minced
• 1 tsp (5ml) fresh ginger, grated
• 1 tsp (5ml) honey
• ½ tsp (2.5ml) sea salt
• ¼ tsp (1ml) black pepper
• Pinch of chili flakes (optional)

For the Coconut Rice:

• 1 cup (200g) jasmine rice
• 1 can (400ml/14oz) coconut milk
• 1 cup (240ml) water
• 1 tsp (5ml) salt
• 1 tbsp (15ml) butter

For Garnish:

• 1 fresh mango, diced
• Fresh cilantro leaves
• Lime wedges
• Toasted coconut flakes (optional)

Instructions:

Prepare the Marinade:

1. In a bowl, whisk together mango puree, Sticky Balsamic Lemon, olive oil, garlic, ginger, honey, salt, pepper, and chili flakes.
2. Add prawns to marinade, ensuring they're well coated.
3. Cover and refrigerate for 30 minutes to 2 hours (don't over-marinate as the acid will start to "cook" the prawns).

Make the Coconut Rice:

1. Rinse jasmine rice until water runs clear.
2. In a saucepan, combine rice, coconut milk, water, salt, and butter.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
4. Remove from heat and let stand 5 minutes before fluffing with a fork.

Cook the Prawns:

1. Preheat grill or grill pan to medium-high heat.
2. Remove prawns from marinade (reserve marinade).
3. Grill prawns for 2-3 minutes per side until pink and cooked through.
4. Meanwhile, pour reserved marinade into a small saucepan and simmer for 3-4 minutes until slightly reduced.

To Serve:

1. Divide coconut rice between 4 bowls.
2. Top with grilled prawns and drizzle generously with reduced marinade.
3. Garnish with fresh mango dice, cilantro, and lime wedges.
4. Sprinkle with toasted coconut flakes if desired.

Serves: 4

Prep Time: 20 minutes (plus marinating time)

Cook Time: 25 minutes

Chef's Note: