A delectable dish that combines the crispy and creamy goodness of crushed roast potatoes with succulent prawns coated in a luscious coconut crust. The crispy, golden exterior of the potatoes complements the tender, coconut-infused prawns, making it a delightful choice for a special meal or gathering.
- 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.