Chicory cups with prawns & mango
- Miriam Nice
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Makes 40
Easy
Prep: 20 mins
No cook
A star rating of 4.3 out of 5.4 ratingsRate
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Juicy prawns pair beautifully with sweet mango and crunchy leaves in this simple canapé, finished with lemon juice and coriander
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per canapé
- kcal28
- fat1g
- saturates0g
- carbs2g
- sugars2g
- fibre0g
- protein1g
- salt0.1g
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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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A star rating of 4.3 out of 5.4 ratings
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