Chilli coconut prawns with rice

Preparation Time: 10 minutes
Cooking Time: 10 minutes

500g fresh raw tiger prawns shelled with tails intact
2 cups long grain rice
3 spring onions diced finely
olive oil for cooking
2 tablespoons of sweet chilli sauce
4 tablespoons of light soy sauce
1 clove of garlic crushed finely
2 tablespoons of lime juice
1 tablespoon of ginger paste
250mls coconut milk with 1/2 cup of water
1 teaspoon of sambal olek (only if you like extra heat, alter to your liking)
handful of snow peas or you can use beans chopped (as i used beans)
2 Mangoes sliced into long pieces

In a large bowl prepare the marinade - Sweet chilli, light soy sauce, garlic, ginger, lime juice.  Place the prawns into the marinade and leave for 20 minutes mixing occasionally.

Boil the rice in a separate pot for ten minutes and drain.

In a large stove top pot or casserole / tagine place some olive oil and the spring onion and cook for 2-3 minutes, then place the prawns in and marinade a little more oil.  Then you can place the coconut milk, sambal olek, snow peas or beans and mango and cook for around 10 minutes until prawns cooked and taste to check the heat is how you like.