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|
|2 tsp||mild curry powder|
|1/4 tsp||turmeric powder|
|75g||mixed salad leaves|
|2 tsp||mango chutney|
|olive oil spray|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- 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!
- 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.