Chicory cups with prawns & mango

Chicory cups with prawns & mango

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(3 ratings)

Prep: 20 mins No cook


Makes 40
Juicy prawns pair beautifully with sweet mango and crunchy leaves in this simple canapé, finished with lemon juice and coriander

Nutrition and extra info

  • Gluten-free

Nutrition: per canapé

  • kcal28
  • fat1g
  • saturates0g
  • carbs2g
  • sugars2g
  • fibre0g
  • protein1g
  • salt0.1g
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  • 4 chicory heads



    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 2 x 150g packs cooked and peeled king prawns
  • 2 x 300g packs freshly prepared mango pieces
  • a few sprigs of salad cress
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice 2 lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tsp finely chopped coriander


  1. Separate the chicory heads into leaves, then divide the king prawns, mango pieces and a few sprigs of salad cress between them.

  2. Assemble a few hours ahead and chill. Whisk together the olive oil, lemon juice and finely chopped coriander and drizzle a little over each filled chicory leaf.

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Comments, questions and tips

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22nd Feb, 2015
Just had this as a starter at a friends house, it's gorgeous. So fresh tasting and pretty on the plate.
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