Crushed Roast Potatoes with Coconut Prawns Recipe

Crushed Roasties with Coconut Prawns Recipe
Prep in Prep in:
10 mins
Cook in Cook in:
40 mins
Serves 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 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.

 

Ingredients

300g Frozen Roast Potatoes

For the prawns

2 tsp coconut oil

1 lemongrass stalk, finely sliced

1 small red chilli, finely sliced100g 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

300g Frozen Roast Potatoes For the prawns 2 tsp coconut oil 1 lemongrass stalk, finely sliced 1 small red chilli, finely sliced100g 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

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