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Ingredients
Method
- Veg oil, for frying
- 4 large eggplants, cut into 1.5cm cubes
- Pinch of chilli powder
- 2 tbsp ketchup
- 1 tbsp wholegrain mustard
- 1 lemon, juice only
- 50g coconut chips
- 2 sliced spring onions
- Salt and pepper
- 1 extra-large prawn (or several medium prawns) to serve
- For the Salsa
- 1 mango, cubed
- 1 bunch of mint, chopped
- 2 limes, juice only
- 1 red chilli, sliced
- Fry the eggplants in some oil until nicely browned. Simmer until tender, then season with salt and chilli powder to taste. Tip into a colander and leave to drain for 10 mins.
- Meanwhile, make the salsa by mixing the ingredients together. Heat up a grill to medium, and grill the prawn until pink and cooked through, turning half way. Return the eggplants to the pan, fold in the lemon juice, ketchup, and mustard, and simmer for about 4 mins. At the same time, toast the coconut chips in a dry pan until aromatic. Stir the spring onions and coconut chips into the eggplant mix, then top with the prawn and serve with your salsa.
30 mins
6 serving
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