July 24, 2008 - 13:08 BST hellomagazine.com Ingredients (Serves 4) 400g/14oz large raw prawns, already peeled 8 slices Rankin Selection Brown Soda Bread For the marinade 2 tbsp peanut or olive oil Juice and grated Ingredients (Serves 4)400g/14oz large raw prawns, already peeled 8 slices Rankin Selection Brown Soda Bread For the marinade2 tbsp peanut or olive oil Juice and grated zest of 2 limes 40g/11⁄2oz brown sugar 1 clove garlic, crushed 2.5cm/1in piece fresh root ginger, peeled and grated Tiny pinch of dried chilli flakes For the mango salad1 mango, peeled and sliced 1 small red onion, peeled and finely sliced 1 mild red chilli, finely sliced 6 radishes, trimmed and finely sliced 25g/1oz pomegranate seeds 1 small bag ready-prepared mixed baby salad leaves Handful fresh mint leaves 2 tsp fresh coriander leaves Mix together the marinade ingredients, pour over the prawns and leave to marinate for at least 30 minutes. Combine all the salad ingredients in a large bowl. Heat a non-stick frying pan until hot. Remove prawns from the marinade (reserving the marinade), and cook until pink. Remove and place in a large bowl. Add the reserved marinade to the frying pan and boil for 2-3 minutes until reduced to a syrup. Add this syrup to the prawns then mix in the mango salad. To serve, place 2 pieces of the brown soda bread on each plate and top with the prawns and salad.