Perfectly fluffy and crunchy roasts don't get enough of an outing midweek so lovepotatoes.co.uk have created two quick, modern dishes that will help bring some of the roastiness we all love to your midweek, in less than 30 minutes.

Crushed Roasted Potatoes With Coconut Prawns

Crushed Roasted Potatoes With Coconut Prawns

Serves: 2

Ingredients:

For the potatoes:

  • 300g Frozen Roast Potatoes

For the prawns:

  • 2 tsp coconut oil
  • 1 lemongrass stalk, finely sliced
  • 1 small red chilli, finely sliced
  • 100g babycorn, halved
  • ½ red pepper, finely sliced
  • 75g mangetout, halved
  • 100g asparagus, finely sliced
  • 350g King prawns
  • 150ml coconut milk
  • 1 tsp fish sauce
  • Salt and freshly ground black pepper

For the topping:

  • 2 tbsp toasted peanuts
  • 1 spring onion, finely sliced
  • 1 tbsp freshly chopped coriander

Method:

  1. Preheat the oven according to the instructions on the packet. Put a baking tray in the oven to heat up for 5 minutes. Tip the frozen potatoes onto the tray and roast for 30-40 minutes until golden or according to the timings on the packet.
  2. Heat the coconut oil in a large wok and add the lemongrass and chilli and cook for 1 minute until starting to turn golden. Add the pepper, mange tout and asparagus and stir-fry for about 3-4 minutes until the vegetables are just tender.
  3. Add the prawns to the pan with the coconut milk and fish sauce and continue to cook until the prawns turn pink. Season well.
  4. Crush the roast potatoes roughly and divide between two plates. Spoon some of the sauce over the top of the potatoes first, then pile the prawn and vegetable mixture on top. Finish with the peanuts, spring onion and coriander.

Recipe courtesy of www.lovepotatoes.co.uk

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