Coronation king prawn topped baked potato

Coronation king prawn topped baked potato

Recently I’ve been having more baked potatoes.  They’re so quick to cook in the microwave and I like to finish them off in the oven to get that crispy skin to compliment the sweet fluffy potato inside, but I’m starting to expand my toppings.  I love a coronation chicken sandwich but I didn’t have any chicken, so I went with what I had.  I’ve found a new favourite thing!

Ingredients for 1 serving

200g raw king prawns
250g white potato
45g mayonnaise, light
2 tsp mild curry powder
1/2 tsp cinnamon
1/4 tsp turmeric powder
75g mixed salad leaves
2 tsp mango chutney
olive oil spray
6g butter
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Pre-heat your oven to 190°C fan/400°F.
  • Mix the mayonnaise with the curry powder, cinnamon and turmeric powder and thoroughly mix it.  Set it aside for the flavours to infuse.
  • Add the raw prawns to a pan of boiling water and remove them as soon as they turn pink.  Drain and set aside to cool.
  • Pierce the skin of your potato and microwave it until cooked.
  • When the potato is cooked, transfer it to a baking sheet, spritz the potato with the olive oil spray and carefully rub the skin before adding a sprinkle of salt.
  • Bake the potato until the skin is as crispy as you like it.
  • When the potato is ready, remove it from the oven and pop it onto your plate.  Being careful not to burn yourself, cut a cross in the potato and add the butter.
  • Mix the prawns with the mayonnaise and top the potato.
  • Arrange your salad leaves onto the plate and top the prawns with the mango chutney before eating!

Notes

  • Regular prawns would work really well in this recipe and if you have pre cooked prawns, you’ve saved yourself some time!
  • I’ve stated to use mild curry powder, but you can use a hotter curry powder to suit your tastes.
  • Geeta’s mango chutney is my favourite because it has lovely spices in it to enhance the mango flavours.  Once you’ve tried it, you won’t have others!
  • This recipe would work just as well with a sweet potato.
Follow:
Nella Foulds
Nella Foulds

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.