Name: Prawns with pistachio potato salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Prawns; 1 kilogram uncooked large king prawns; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 teaspoon hot paprika; 1 clove garlic, crushed; 1 lime, quartered; Pistachio potato salad; 700 gram tiny new potatoes, halved; 1 cup (150g) toasted shelled pistachios, chopped coarsely; 1/4 cup (60ml) lime juice; 2 tablespoon olive oil; 4 green onions, sliced thinly; 1 medium (170g) red onion, finely chopped

Ingredients

Prawns

1 kilogram uncooked large king prawns

2 teaspoon ground cumin

2 teaspoon ground coriander

1 teaspoon hot paprika

1 clove garlic, crushed

1 lime, quartered

Pistachio potato salad

700 gram tiny new potatoes, halved

1 cup (150g) toasted shelled pistachios, chopped coarsely

1/4 cup (60ml) lime juice

2 tablespoon olive oil

4 green onions, sliced thinly

1 medium (170g) red onion, finely chopped

Method

1.Shell and devein prawns, leaving tails intact.

2.Combine prawns, cumin, coriander, paprika and garlic in medium bowl.

3.Make pistachio potato salad. Boil, steam or microwave potatoes until tender, drain. Place potatoes in large bowl with remaining ingredients and toss gently to combine.

4.Meanwhile, cook prawns, in batches on heated oiled grill plate (or grill or barbecue) until prawns change in colour. Add lime to grill plate and cook until heated through.

5.Serve prawns and lime with potato salad.

Women's Weekly Food