15 mins
Super easy
serves 4
About the recipe
Ready in 15 minutes, this is fun, dynamic, no-nonsense cooking at its best.
Ingredients
MASH
800g sweet potatoes
40g Cheddar cheese
PRAWNS
16 large raw shell-on tiger prawns, from sustainable soruces
3 cloves of garlic
1 heaped tablespoon Cajun seasoning
olive oil
½ a bunch of fresh thyme (15g)
1 lemon
VEG
1 green pepper
1 red pepper
2 sticks of celery
5 spring onions
½ a fresh red chilli
1 big handful of frozen sweetcorn
1 teaspoon sweet smoked paprika
Method
Ingredients out • Kettle boiled • Oven grill on high • Food processor (thick slicer) • Large lidded pan, high heat • Large frying pan, medium heat
- Wash the sweet potatoes and slice in the processor.
- Put into the lidded pan with a pinch of salt, then cover with boiling water and the lid.
- Put the prawns into a roasting tray, squash over the unpeeled garlic through a garlic crusher, then toss with the Cajun seasoning, 1 tablespoon of oil and the thyme sprigs.
- Spread out in a single layer and pop on a high heat for a couple of minutes to crisp the bottoms of the prawns up, then place under the grill until the tops are sizzling, golden and crispy.
- Deseed and roughly chop the peppers and put into the frying pan with 1 tablespoon of oil.
- Trim and slice the celery, spring onions and chilli, and add to the pan along with the sweetcorn and paprika.
- Season with salt and pepper and keep things moving.
- When cooked through, drain the sweet potatoes in a colander.
- Return to the pan and mash well.
- Grate in the cheese, mix well and season to taste.
- Scatter the veg over the mash and serve with the crispy prawns and lemon wedges.
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