Thai-prawn-and-mango-platter

Thai prawn and mango platter

Fancy a takeaway? Try rustling up this mildly spiced dinner instead!

By , 12 July 2017

(56 votes)

Thai prawn and mango platter
  • 35 Mins

  • Serves: 4

Nutritional Info
Each 348g serving contains
  • Energy

    1121KJ

    268KCAL

    13%
  • Fat

    3.1g

    low

    4%
  • Saturates

    0.3g

    low

    2%
  • Sugars

    17.4g

    low

    19%
  • Salt

    0.94g

    low

    16%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 322kJ/77kcal.
Ingredients
  • 3 sweet potatoes, cut into chunks (skin on)
  • 2tsp rapeseed oil
  • 1tsp chilli flakes
  • 1 mango, peeled and cut into strips
  • 1 clove garlic, crushed
  • 1 red chilli, chopped
  • Juice and zest 1 lime
  • ½ cucumber, cut into ribbons with a peeler
  • 180g Fishmonger’s Selection Cooked & Peeled King Prawns
  • 40g wild rocket
  • 2tbsp fresh coriander
Method
  • Preheat the oven to 200C/ 180C Fan/Gas 6. Toss the sweet potatoes, oil and chilli on a baking tray. Roast for 25 mins until tender and golden at the edges.

  • Sear the mango in a nonstick griddle or frying pan until it starts to caramelise.

  • Mix the garlic, chilli and lime. Toss with the sweet potatoes, mango, cucumber, prawns and rocket. Garnish with the coriander. Serve.