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Barbecued potato salad with prawns
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate potato salad with crispy prawns and Brussels sprouts for a standout barbecue dish.
Ingredients:
  • 600g small kipfler potatoes, scrubbed
  • 1kg green king prawns, peeled, tails intact
  • 23.40 gm Dijon mustard
  • 14.40 gm 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
Instructions:
  • Cut potatoes in half lengthwise. Put them in a microwave-safe bowl with 80ml (1 ⁄ 3 cup) water and cover with 2 layers of plastic wrap. Microwave on High for 6 minutes until nearly tender. Drain the water.
  • Remove the vein from each prawn by slicing along the back from top to tail and discarding it. In a small bowl, combine mustard, honey, garlic, lemon zest, and 1 tablespoon of lemon juice. Season with salt and pepper, then mix thoroughly.
  • Coat prawns with half of the honey mixture and potatoes with the remaining. Preheat a lightly oiled barbecue grill or chargrill pan on high. Cook prawns and potatoes for 2-3 minutes on each side until prawns are cooked and potatoes are golden and crisp.
  • Combine warm potatoes and prawns in a bowl with brussels sprouts, arugula, and green shallots. Season with salt and pepper, then drizzle with extra lemon juice and toss gently to mix.

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