Asian-style Mango Prawns

Cook Time
5 mins
Prep Time
10 mins



  • 200g red onions, cut into ribbons
  • Mango, peeled and cubed
  • 24 prawns, peeled and deveined
  • 500g white rice, uncooked and mixed with wild rice if desired
  • 250ml white wine
  • 4 tbsp unsalted butter
  • Handful flat leaf parsley, chopped
  • 6 cloves garlic, minced
  • 250g tomatoes, diced
  • Lemon for serving
  • Cono Sur Viognier

Boil rice as per cooking instructions. Sauté the onions, tomatoes, garlic, flat leaf parsley, salt, and pepper in butter for approximately 4 minutes on high heat. Add prawns and sauté for 30 seconds. Add white wine, cover for 2 minutes.

Lay bed of rice on plate in small mound. Arrange prawns towards the centre of the mound with tails out. Put 1/4 of butter sauce on each prawn, then add mango slices, garnish with Italian flat-leaf parsley and lemon.

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