Chicory Cups with Cooked Prawns and Mango
Lalkila Kitchen · Seafood · Snacks · Main dishes · Contemporary cooking · International influenced
Crisp chicory leaves become little cups for cooked prawns and mango. Prepare the components cold and dress close to serving, so the leaves keep their shape. The lemon dressing flavours already-cooked seafood; it is not a method for cooking raw prawns.
Ingredients
- 4 heads chicory
- 300 g cooked, peeled king prawns
- 600 g prepared fresh mango, diced
- A few sprigs salad cress
- 4 tbsp olive oil
- Juice of 2 lemons
- 2 tsp chopped coriander leaves
Method
- Separate chicory leaves, rinse and dry gently. Keep prawns chilled.
- Fill leaves with prawns, mango and cress.
- Whisk oil, lemon juice and coriander. Spoon over the cups just before serving; keep assembled seafood refrigerated until needed.
Cooking notes
Choose intact leaves that can cradle a small spoonful without splitting. Drying them helps the dressing stay with the filling. Dice the mango to fit the leaves rather than leaving large slippery slices. This is a cold assembled dish and needs the same prompt chilling as other prepared seafood. The number of cups depends on the leaves, so no portion yield is invented.
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Source and adaptation
Adapted from Miriam Nice’s Chicory Cups with Prawns & Mango, Good Food. Original recipe.
Retained the cooked-prawn preparation and original dressing quantities. Made cold handling explicit; no raw-seafood acid-cooking substitution.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.