The day before place the chopped ginger in a saucepan, cover with cold water and bring to a boil, drain, repeat the operation once and set aside.
Collect the zest of 3 oranges, squeeze them, blanch them for 2 to 3 minutes in boiling water.
In a saucepan, pour the sugar, add a little water, add the blanched zest, heat over low heat. When the syrup thickens, remove the zest. Add orange juice and ginger, cook for 5 minutes, remove and refrigerate.
The same day, peel and slice the mango. Peel the other two raw oranges, remove the segments.
Wash the baby spinach.
Shell the prawns, split them on the back to remove the casing, arrange them on a dish.
Mix the oil with the zest and candied ginger, pour over the prawns and leave to marinate for 3 hours.
Thread the prawns on wooden skewers, grill them over high heat, 1 minute on each side.
Serve them with the oil+ginger mixture, the rice mixed with the mango and mounted in a timpani, the seasoned baby spinach and the orange segments.
