Put 1 mug of rice and 2 mugs of boiling kettle water (600ml) into a medium non-stick pan with a pinch of sea salt.
Boil for 10 minutes, then reduce to a low heat for 5 minutes, after which you'll be able to turn it out as a rice cake.
Meanwhile, peel the garlic and finely slice with the chilli.
Peel and matchstick the ginger.
Trim the spring onions and slice into 2cm lengths.
Put it all into a large non-stick frying pan on a high heat with 1 tablespoon of olive oil, and stir-fry for 3 minutes, then stir in the mango chutney.
Carefully pour half the mixture into a blender, returning the pan to the heat and adding the prawns to stir-fry.
Add ½ a mug of water (150ml) to the blender, blitz until smooth, then pour straight back into the prawn pan.
Let it bubble and thicken slightly for 3 minutes, then, off the heat, ripple through the yoghurt.