Ingredients
1 pack of Dromod Boxty
2 tbsp olive oil
4 cloves of garlic
1/2 fresh chillies
1 tsp paprika
2 big handfuls of fresh or frozen prawns
Juice of 1 large lemon
2 tbsp fresh parsley
Salt & pepper to taste
1 mango
2 tbsp sweet chilli dipping sauce
Directions
- Make the salsa by roughly chopping the flesh of your mango and popping it into a bowl along with some seasoning and the sweet chilli dipping sauce. Stir through some finely chopped flat-leaf parsley (use just a small part of the 2 tablespoons of parsley listed above).
- Finely chop the rest of the parsley and put it aside. Thinly slice the garlic and finely chop the red chillies.
- Heat the oil in a frying pan. Fry the sliced garlic and chillies for 2 mins, stirring constantly until the garlic starts to change colour. Add the paprika and cook for a further minute.
- Add the prawns into the pan and cook for a couple of minutes until they change colour and turn pink.
- Now that the prawns are cooked, squeeze over the lemon juice, season with salt and pepper, then stir through the chopped parsley.
- Toast the Dromod boxty as per the pack instructions.
- To serve, you can place the prawns, boxty and mango salsa in 3 different bowls. You can also choose to enjoy these delicious prawns served on top of your toasted boxty with the mango salsa on the side.
