Chicory Cups with Prawns & Mango
Succulent prawns complement sweet mango, and crisp chicory leaves in this effortless canapé, enhanced with a touch of lemon juice and fresh coriander.
Ingredients
- 4 chicories 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
Instructions
- Separate the chicory heads into leaves, then divide the king prawns, mango pieces and a few sprigs of salad cress between them.
- 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.
Nutrition
Calories: 28kcalCarbohydrates: 2gProtein: 1gFat: 1gSodium: 0.1mgSugar: 2g
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