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!

his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 1 serving

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


  • 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!

Recipe 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.

Nella Foulds
Nella Foulds

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