200g peeled king prawns, raw

1 garlic clove, sliced

1 tbsp olive oil

For the salad:

½ cucumber, peeled lengthways (not the core)

1 carrot, peeled lengthways

6 water chestnuts, thinly sliced

½ mango, cut into strips

2 handfuls of rocket leaves, pea shoots, Swiss char

50g raw sugar snap peas, shredded

1 small handful of mint leaves, torn

For the dressing:

2 tbsp Encona Indian Sweet Mango Chilli Sauce

2 tbsp natural yoghurt

1 tsp coriander, chopped

2 tbsp water