150g raw prawn tails
2 long red chillies, 1 finely chopped, 1 cut into julienne
3 spring onions, finely sliced
1 clove of garlic
40 ml white wine vinegar
¼ chives, lightly blanched
50ml olive oil
½ French stick
Cut the French stick into 1cm slices rub with the garlic clove and baste with olive oil then bake in an oven set to 200oC for 10 minutes or until golden brown.
Crush the garlic and add to a fry pan with the remaining olive oil and toss in the prawns and cook until just pink then pour in the white wine vinegar and 1 chilli, finely chopped and allow to cool.
Slice the mango as thin as you can and wrap around each prawn, place a slice of red chilli on top a few slices of spring onion and tie up with a piece of chive.
Serve on top of the toasted French bread.