Potato & Prawn Salad
Ingredients
6 white potatoes
6 carrots
1 red & green chilli finely chopped
1kg fresh tiger prawns peeled and deveined
½ cup mayonnaise
½ cup cream Fraiche or sour cream
3 spring onions
½ cup coriander or parsley or both
½ cup finely chopped fresh chives
Salt and Pepper
Olive oil
1 lemon
Method using Delicake
Peel and cut potato and carrots, then steam or boil or BBQ till they are cooked. Drizzle olive oil, salt and roughly mash. Note if you ‘BBQ need to mash”
Dressing: Combine cream fraiche, mayonnaise, pepper and lemon in a bowl.
Prawn Mixture: Add chopped chillies, chives and to the peeled and cleaned prawns.
Herbs: Roughly chop basil/parsley and spring onions
Assemble Delicake, 1st layer potato, 2nd layer carrots 3rd layer herbs, 4th layer dressing 5th layer prawn mixture.
Refrigerate till you’re ready to serve then drizzle olive oil on top.
Remove sleeve upwards to cut & serve from the base.
