This dish is adapted from a Sri Lankan recipe that a young chef in the kitchens of Le Gavroche cooked for me. We serve it in the restaurant for a little “amuse-bouche” topped with a grilled prawn, but at home I make a big bowl to serve with any kind of grilled seafood. It is so good it can also be eaten on its own as a summer salad.


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

For the mango and lime salsa

  • 1 mango, cut into cubes
  • 1 bunch fresh mint, roughly chopped
  • 2 limes, juice only
  • 1 red chilli, thinly sliced