BARBECUED POTATO SALAD WITH PRAWNS

Sunday Territorian - - FRONTIER -

Serves 4 // Prep 10 mins // Cook 15 mins IN­GRE­DI­ENTS

600g small kipfler pota­toes, scrubbed 1kg green king prawns, peeled, tails in­tact 1 tbsp di­jon mus­tard 2 tsp honey 1 gar­lic clove, crushed 1 lemon, rind finely grated, juiced 180g brus­sels sprouts, thinly sliced on a man­dolin 60g baby rocket 2 green shal­lots, trimmed, shred­ded

METHOD Step 1

Cut pota­toes in half length­ways. Place in a mi­crowave-safe bowl with 80ml (⅓ cup) wa­ter. Cover with 2 lay­ers of plas­tic wrap. Mi­crowave on High for 6 min­utes or un­til al­most ten­der. Drain.

Step 2

Devein each prawn by cut­ting along the back from top to tail and re­mov­ing the tract. Com­bine the mus­tard, honey, gar­lic, lemon rind and 1 tbs juice in a small bowl. Sea­son. Mix well to com­bine.

Step 3

Add half the honey mix­ture to the prawns and toss to coat. Add the re­main­der to pota­toes. Toss to coat. Pre­heat a lightly oiled bar­be­cue grill or char­grill pan on high. Cook prawns and potato for 2-3 min­utes each side or un­til prawns are cooked and potato is golden and crisp.

Step 4

Toss the warm potato and prawns in a bowl with the brus­sels sprout, rocket and green shal­lot. Sea­son. Driz­zle with ex­tra lemon juice and toss to com­bine.

RECIPE PIC­TURE

Ker­rie Ray, Taste mag­a­zine Jeremy Si­mons

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