King prawns with sweet potato and coriander puree

Method

1. Preheat the oven to 200ºC/gas 6.

2. Roast the sweet potatoes whole in their skins for 30-40 minutes.

3. Meanwhile, make the vinaigrette. Mix together the chilli, shallot, garlic, olive oil, mustard, chives, vinegar and sugar, mixing together well. Set aside to infuse.

4. Scrape out the flesh of the roasted sweet potatoes and mash with a fork to puree. Add salt and pepper to taste, the chopped coriander and a knob of butter and mix together. Keep warm until serving.

5. Heat butter for shallow-frying in a large, heavy-based frying pan. Add the prawns and pan-fry until they turn pink and opaque, a matter of minutes. Season with salt and freshly ground pepper and add a squeeze of lemon juice.

6. Spoon the sweet potato puree onto a serving plate. Arrange the pan-fried prawns around the puree, dress generously with the chilli vinaigrette. Serve at once.

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Ingredients

2 Sweet potatoes
salt and fresh ground black pepper
handful of finely chopped coriander
knob of Butter, plus extra for shallow-frying
24 raw Saudi prawns (or Jumbo or King prawns), peeled and de-veined
juice of 1 lemon, to finish

For the chilli vinaigrette:

1-2 Mozambique chillies, soaked for 10 minutes in warm water, drained and finely chopped
1 banana shallot, finely diced
2 garlic cloves, crushed
20ml extra virgin olive oil
2 tsp Dijon mustard
handful of chopped chives
2 tbsp sherry vinegar
1 tbsp caster sugar

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