Thai prawn and mango platter
- 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
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.