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