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



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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