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Chicory cups with prawns & mango

Chicory cups with prawns & mango

A star rating of 4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Makes 40

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

  • Gluten-free
Nutrition: per canapé
NutrientUnit
kcal28
fat1g
saturates0g
carbs2g
sugars2g
fibre0g
protein1g
salt0.1g
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Ingredients

  • 4 chicory heads
  • 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
  • juice 2 lemons
  • 2 tsp finely chopped coriander

Method

  • STEP 1

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

  • STEP 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.

Recipe from Good Food magazine, November 2014

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Overall rating

A star rating of 4 out of 5.3 ratings
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