Roast Potatoes & Coconut Prawns Recipe

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.

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