Xoi Tom Cang (Sticky Rice with Prawns and Mango Mayo Sauce)

Method

1. Rinse 200g glutinous rice and soak it in water at about 60 degrees C for 30 minutes.
2. Rinse the prawns, peel them leaving the head and tail on, and butterfly the backs to remove the veins.
3. Peel the ripe mango, dice a little of it for garnish and cut the rest small for the sauce. Toast 50g peanuts until golden and crush them.
4. Marinate the prawns with 1 tablespoon of the minced shallot, spring onion white and red horn chili mixture, 1/4 teaspoon black pepper and 1/3 teaspoon seasoning powder.
5. Toss the soaked rice with 1/2 teaspoon seasoning powder and steam for 15 minutes. Open the lid, drizzle in 1 tablespoon Lean Mayo and 1 tablespoon cooking oil, toss through and steam for another 5 minutes.
6. Lay the prawns on the rice and steam together for 5 more minutes, then turn off the heat.
7. Make the sauce: blend 100g mango, 4 tablespoons Lean Mayo, 20g unsweetened oat milk and 1g salt until smooth, then chill it.
8. Spoon the rice onto a plate, set the prawns on top, pour over the sauce, sprinkle with crushed peanuts and garnish with spearmint.

Tips

• Water at about 60 degrees C softens the grains faster and gives evenly chewy sticky rice.
• Steaming the prawns on the rice lets their sweet juices run down into the grains.
• The sauce comes out thin with oat milk, so 15 minutes in the refrigerator thickens it before it goes on.
• Tossing the Lean Mayo through while the rice is hot leaves the grains glossy and separate.
• Choose a mango that is soft but not collapsing, and the sauce blends smooth without fibers.