Chicory cups with prawns & mango
Juicy prawns pair beautifully with sweet mango and crunchy leaves in this simple canapé, finished with lemon juice and coriander
Ingredients
- 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
Method
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Separate the chicory heads into leaves, then divide the king prawns, mango pieces and a few sprigs of salad cress between them.
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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.
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