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Photo of Barbecued prawns with herb potato salad by WW

Barbecued prawns with herb potato salad

Total Time
40 min
10 min
30 min
BBQ prawns with a dill, lemon and capers dressing and creamy potato salad.



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


2 clove(s), crushed

Capers, rinsed, drained

1 tbs

Fresh flat-leaf parsley

1 tbs, chopped


1 medium, cut into wedges to serve


  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.


SERVING SUGGESTION: Snow pea sprouts, grape tomatoes and sliced red onion, drizzled with white balsamic vinegar. TIPS: If you prefer to buy prawns in their shells (which keep longer), you will need to buy about 1kg to get 500g when peeled. Throw the shells and heads in a plastic bag and freeze for up to 2 months – they make a great base for stock. Soak skewers in cold water for 10 minutes before using to stop them burning during cooking.