Barbecued prawns with herb potato salad
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
BBQ prawns with a dill, lemon and capers dressing and creamy potato salad.
Ingredients
Potato(es)
400 g, cut into 4cm pieces
Light sour cream
2 tbs
Green shallot(s)
2 individual, chopped
Lemon juice
2 tbs
Fresh dill
¼ cup(s), chopped
Raw peeled prawns
500 g, (20 individual king prawns) peeled, tails intact
Olive oil
2 tsp
Garlic
2 clove(s), crushed
Capers, rinsed, drained
1 tbs
Fresh flat-leaf parsley
1 tbs, chopped
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Place potatoes in a medium saucepan and cover with water. Bring to the boil. Boil for 6–7 minutes or until tender. Drain. Cool for 10 minutes. Stir in sour cream, shallots, half the juice and half the dill. Season with salt and pepper.
2
Meanwhile, combine prawns, oil and garlic in a medium bowl. Season with salt and pepper. Thread prawns onto 20 wooden skewers (see note).
3
Preheat a chargrill or barbecue over high heat. Cook prawns for 1–2 minutes each side or until cooked through.
4
Combine remaining juice, dill and capers in a small bowl. Drizzle prawns with dill sauce. Sprinkle with parsley and serve with potato salad and lemon wedges.
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