| | Barbecued potato salad with prawns
Barbecued potato salad with prawns
Barbecued potato salad with prawns 4.3-5 9
  • Calories: 1107 kj
  • Fat: 3g
  • Carbohydrates: 10g

How to Make:

  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.
  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.
  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.
  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.
Time for preparing:
15 min.


  • 600g small kipfler potatoes, scrubbed
  • 1kg green king prawns, peeled, tails intact
  • 1 tablespoon Dijon mustard
  • 2 teaspoons 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