Crushed Roast Potatoes with Coconut Prawns Recipe
- Prep in:
- 10 mins
- Cook in:
- 40 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| Energy (Kcal) 646 | 33% |
| Energy (KJ) 2713 | |
| Fat 27.0g | 38% |
| Saturated Fat 8.1g | 40% |
| Total Sugars 10.7g | 11% |
| Salt 7.2g | 120% |
Method
- Preheat the oven according to the packet instructions. Put a baking tray in the oven to heat up for 5 minutes. Tip the potatoes onto the tray and roast for 30-40 minutes until golden or according to the timings on the packet.
- Meanwhile, heat the coconut oil in a large wok and add the lemongrass and chilli and cook for 1 minute until starting to turn golden. Add the babycorn, pepper, mangetout and asparagus and stir-fry for about 3-4 minutes until the vegetables are just tender.
- Add the prawns to the pan with the coconut milk and fish sauce. Continue to cook until the prawns turn pink. Season well.
- Crush the roast potatoes roughly and divide between two plates. Spoon some of the sauce over the top of the potatoes first, then pile the prawn and vegetable mixture on top. Finish with the peanuts, spring onion and coriander.
Ingredients
300g frozen roast potatoes
For the prawns:
2 teaspoon coconut oil
1 lemongrass stalk, finely sliced
1 small red chilli, finely sliced
100g babycorn, halved
½ red pepper, deseeded and finely sliced
75g mangetout, halved
100g asparagus, trimmed and finely sliced
350g king prawns
150ml coconut milk
1 teaspoon fish sauce
For the topping:
2 tablespoons toasted peanuts
1 spring onion, finely sliced
