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Juicy prawns pair beautifully with sweet mango and crunchy leaves in this simple canapé, finished with lemon juice and coriander
Separate the chicory heads into leaves, then divide the king prawns, mango pieces and a few sprigs of salad cress between them.
Assemble a few hours ahead and chill. Whisk together the olive oil, lemon juice and finely chopped coriander and drizzle a little over each filled chicory leaf.
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