Barbecued prawns with herb potato salad
400 g, cut into 4cm pieces
light sour cream
2 individual, chopped
¼ cup(s), chopped
500 g, (20 individual king prawns) peeled, tails intact
2 clove(s), crushed
baby capers, rinsed, drained
fresh flat-leaf parsley
1 tbs, chopped
1 medium, cut into wedges to serve
- 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.
- Meanwhile, combine prawns, oil and garlic in a medium bowl. Season with salt and pepper. Thread prawns onto 20 wooden skewers (see note).
- Preheat a chargrill or barbecue over high heat. Cook prawns for 1–2 minutes each side or until cooked through.
- 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.