Boxty with Prawn Pil Pil and Mango Salsa

  • 1 pack of Dromod Boxty
  • 2 tbsp olive oil
  • 4 cloves of garlic
  • 1 or 2 fresh red chillies
  • 1 tsp paprika (sweet or smoked)
  • 2 big handfuls of fresh or frozen prawns, shell on or off (if opting for frozen prawns, allow them to defrost first)
  • Juice of 1 of 2 large lemons
  • 2 tbsp fresh flat-leaf parsley
  • Sea salt and black pepper to taste
  • 1 mango
  • 2 tbsp sweet chilli dipping sauce
Method 1) 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). 2) Finely chop the rest of the parsley and put it aside. Thinly slice the garlic and finely chop the red chillies. 3) Heat the oil in a large wide frying pan until hot. 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 or so. Keep an eye on the garlic to ensure it won't burn. 4) Add the prawns into the pan and cook for a couple of minutes until they change colour and turn pink. 5) Now that the prawns are cooked, squeeze over the lemon juice, season with sea salt and freshly ground black pepper, then stir through the chopped parsley. 6) Toast the boxty as per the pack instructions. 7) 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 (the boxty will soak up all those delicious juices from the prawns, yum!).