Mango-Glazed Prawns

Nutrition per serve

Ingredients

• 400g chat potatoes
• 1pcs onion
• 10g masala seasoning
• 1pcs tomato
• 1pcs lime
• 45g mango chutney
• 200g peeled prawns
• 50g baby spinach leaves
• 23ml vegetable oil

Method

1. Step 1 — Roast potato and onion
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled potatoes into 2cm chunks. Cut the onion into wedges. Combine 1 tbs vegetable oil and 3 tsp masala seasoning in a large bowl. Add the potato and onion and toss to coat. Transfer to the lined tray and roast for 20-25 mins until golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, coarsely chop the tomato. Juice half the lime and cut the remaining lime into wedges. Combine the remaining masala seasoning and half the mango chutney in a large bowl and season with salt and pepper. Add the prawns and toss to coat.
3. Step 3 — Cook prawns
   Heat 2 tsp vegetable oil in a medium frypan over high heat. Cook the prawns, stirring, for 2-3 mins until just cooked through. Remove from the pan.
4. Step 4 — Make potato salad
   Put the roasted potato and onion, tomato and spinach in a large bowl and toss to combine. Add 2 tsp lime juice (see Kitchen hack) and toss to coat.
5. Step 5 — Serve up
   Divide the prawns and potato salad among plates. Serve with the lime wedges and remaining mango chutney. Enjoy!
6. Step 6 — Kitchen hack
   Limes vary in juiciness. If yours don't yield quite enough juice, make up the difference with white vinegar.

Allergens

Sulfit, Crustacean