Tiger Prawn and Potato Salad
Plump tiger prawns crown this substantial salad of just warm potatoes, crisp cos lettuce and celery, all drizzled with a creamy dill and sweet chilli dressing.
|Serves:||4 as a main course, 6-8 as starter or salad|
|Preparation Time:||15 minutes|
|Cooking time:||20 minutes|
- 500g small royal blue or new potatoes
- 1/4 cup creme fraiche or light sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons milk
- 3 teaspoons sweet chilli sauce
- 1 tablespoon chopped dill
- sea salt, to taste
- 1 baby cos lettuce leaves
- 1 celery stalk (from the centre), finely chopped
- 2 spring onions, chopped
- 400g peeled tiger prawns
- extra dill, for garnish
- lemon wedges, for serving
Boil potatoes in a pot of water for 20 minutes until tender. Drain and allow to cool until just warm, then cut into chunks. Shake creme fraiche, mayonnaise, milk, chilli sauce and dill together in a jar to make a dressing and season. Arrange lettuce onto a serving platter and layer with potatoes, celery, spring onions, prawns and dressing, garnishing with extra dill and serve with lemon wedges.
Although it can be made in advance and refrigerated, this salad is at its best when the potatoes have just been cooked and are still slightly warm.
Recipe Type: Seafood