Quick & Easy

Rösti stacks with prawns and mint aïoli

A study in contrasts with crunchy rösti and tender prawns, mild potato and piquant aïoli, these stacks make a spectacular brunch dish or starter when entertaining.
rösti stacks with prawns and mint aïoli
4
50M

Ingredients

Method

1.Make mint aïoli. Blend or process mint, garlic, egg and mustard until mixture is pureed. With motor operating, add oil in a thin, steady stream until aïoli thickens.
2.Shell and devein prawns, leaving tails intact.
3.To make rösti, squeeze excess moisture from potato; combine in medium bowl with rosemary and garlic. Divide into eight portions.
4.Heat oil in a large frying pan and add rösti, in batches. Use an egg slice to flatten each portion slightly. Cook, turning over, until both sides are browned. Transfer to a dish lined with absorbent paper to drain.
5.Heat remaining oil in pan; cook prawns until just changed in colour.
6.Serve rösti stacked alternately with prawns, mint aïoli and rocket.

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