|Energy (Kcal) 646||33%|
|Energy (KJ) 2713|
|Saturated Fat 8.1g||40%|
|Total Sugars 10.7g||11%|
Preheat the oven according to the instructions on the packet. Put a baking tray in the oven to heat up for 5 minutes. Tip the frozen potatoes onto the tray and roast for 30-40 minutes until golden or according to the timings on the packet.
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 pepper, mange tout 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 and 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 tsp coconut oil
1 lemongrass stalk, finely sliced
1 small red chilli, finely sliced
100g babycorn, halved
½ red pepper, finely sliced
75g mangetout, halved
100g asparagus, finely sliced
350g King prawns
150ml coconut milk
1 tsp fish sauce
Salt and freshly ground black pepper
For the topping
2 tbsp toasted peanuts
1 spring onion, finely sliced
1 tbsp freshly chopped coriander
Recreate your Saturday night takeaway with this healthier version - it tastes as great as it looks!
Quick, simple and comforting, this recipe is so easy to make and curl up on the sofa with a good film. If you have a particular favourite, switch the chives out for your preferred herb or spice.
"This is simply yummy, as spicy as you fancy with the King Edwards catching a lovely lick of the chicken's roasting juices as they get to know each other in the oven."