Ingredients

• vegetable oil
• for frying
• 4 large aubergines
• cut into 1.5cm/½in cubes
• pinch chilli powder
• 2 tbsp tomato ketchup
• 1 tbsp wholegrain Dijon mustard
• 1 lemon
• juice only
• 50g/1¾oz coconut chips
• 2 spring onions
• thinly sliced
• salt
• 1 extra-large tiger prawn
• to serve
• 1 mango
• cut into cubes
• 1 bunch fresh mint
• roughly chopped
• 2 limes
• juice only
• 1 red chilli
• thinly sliced

Directions

• Heat a large frying pan with a generous amount of oil until smoking hot. Add the aubergines and fry
• stirring occasionally
• until browned. Turn the heat to low and simmer until tender. Season with chilli powder and salt to taste.
• Tip the aubergines into a colander and leave to drain for 10 minutes.
• Meanwhile
• to make the salsa
• mix the mango with the mint
• lime juice and chilli.
• Heat a grill to medium and grill the prawn until pink and cooked
• turning halfway.
• Return the aubergines to the frying pan on a medium heat. Fold in the ketchup
• mustard and lemon juice. Simmer for 3–4 minutes. Meanwhile
• toast the coconut chips in a heavy-bottomed frying pan over a medium–high heat until aromatic.
• Stir the spring onions and toasted coconut chips into the aubergine mix. Top with the tiger prawn and serve with the mango salsa.