Barbecued potato salad with prawns

Name: Barbecued potato salad with prawns
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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 mandoline; 60g baby rocket; 2 green shallots, trimmed, shredded

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Cost: $3.09 /serving

Author : Kerrie Ray

prawn potato salad brussels sprouts

Ingredients

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600 grams small kipfler potatoes, scrubbed1kg green king prawns, peeled, tails intact1 tbsp Dijon mustard2 tsp honey1 garlic clove, crushed1 lemon, rind finely grated, juiced180 grams brussels sprouts, thinly sliced on a mandoline60 grams baby rocket2 green shallots, trimmed, shredded

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Instructions

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Step 1

Cut potatoes in half lengthways. Place in a microwave-safe bowl with 80ml (1 ⁄ 3 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.