Prawn, mango & rice noodle salad

• 250gFrozen mango chunks
• 300gRaw king prawns
• 200gFlat rice noodles
• 1Red chilli
• 2Limes
• 2 tbspFish sauce
• 1 tbspSugar
• 2Carrots
• 1Cucumber
• 30gFresh coriander
• 50gRoasted peanuts

Plus salt, pepper and water.

Method

1. 1

   Tip the mango into a sieve set over a bowl and leave it to thaw while you do everything else.

   30 min, mostly hands-off

2. 2

   Bring a large pan of salted water to the boil. Drop in the prawns and cook for 2 to 3 minutes, until pink all the way through. Lift them out with a slotted spoon, spread them on a plate and put them straight in the fridge.

   12 min, mostly hands-off

3. 3

   Cook the noodles in the same water as the packet says, usually about 4 minutes. Drain, rinse under the cold tap until cool and shake dry.

4. 4

   Meanwhile, finely chop the chilli and stir it into the juice of both limes with the fish sauce, sugar and 2 tablespoons of water, until the sugar dissolves.

5. 5

   Halve the cucumber lengthways and scrape out the seeds. Cut it and the carrots into matchsticks. Roughly chop the coriander and the peanuts.

6. 6

   Halve any big pieces of mango. Toss the noodles with most of the dressing, then add the veg, mango, prawns and most of the coriander. Pack into tubs, top with the rest of the coriander and pot up the last of the dressing. Bag the peanuts separately.