PRAWN & CRAB SWEET POTATO SLID­ERS

PREP + COOK TIME 35 MIN­UTES MAKES 12

The Australian Women’s Weekly Food Magazine - - Lifestyle Food -

The sweet pota­toes need to be about 7cm in di­am­e­ter, as they will serve as the buns for the slid­ers.

3 pur­ple−skinned, white−fleshed sweet pota­toes (1kg), un­peeled

¼ cup (60ml) ex­tra vir­gin olive oil

12 large green king prawns (300g),

peeled, de­veined, with tails in­tact

2 cups (50g) wa­ter­cress sprigs

¼ cup fresh mi­cro sor­rel leaves

¼ cup fresh co­rian­der leaves

1 ta­ble­spoon ex­tra vir­gin olive oil

1 ta­ble­spoon lemon juice

1 medium av­o­cado (250g)

CRAB FILL­ING

200g cooked crab meat

½ cup (60g) crème fraîche

½ clove gar­lic, crushed

1 green onion, chopped finely

1 ta­ble­spoon finely

chopped fresh chives

1 ta­ble­spoon nigella seeds 2 ta­ble­spoons horse­rad­ish cream

1 ta­ble­spoon lemon juice

1 Cut eight 8mm−thick rounds, from each sweet potato (you need 24 rounds in to­tal); dis­card ta­pered ends. Brush rounds with 2 ta­ble­spoons of the olive oil; sea­son. Cook rounds, in batches, on a heated grill plate (or bar­be­cue) for 6 min­utes each side or un­til cooked through. Re­move from heat; keep warm.

2 Make crab fill­ing.

3 Coat prawns in re­main­ing olive oil; sea­son. Cook prawns on heated grill plate for 1 minute each side or un­til just cooked through. Re­move from heat; cover to keep warm.

4 Place wa­ter­cress, sor­rel and co­rian­der in a small bowl with ex­tra vir­gin olive oil and juice, sea­son; toss gen­tly to com­bine. Mash av­o­cado in a small bowl.

5 Place 12 sweet potato rounds on a board; top each with crab fill­ing, a prawn, mashed av­o­cado and wa­ter­cress salad. Top with re­main­ing sweet potato rounds.

CRAB FILL­ING

Com­bine in­gre­di­ents in a small bowl; sea­son.

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