Name: Rösti stacks with prawns and mint aïoli
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 16 uncooked medium king prawns; 800 gram russet burbank potatoes, grated coarsely; 1 teaspoon finely chopped fresh rosemary; 2 clove garlic, crushed; 2 tablespoon olive oil; 30 gram baby rocket leaves; 1/3 cup coarsely chopped fresh mint; 1 clove garlic, quartered; 1 egg; 1 tablespoon dijon mustard; 1/2 cup (125ml) olive oil

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.

Ingredients

16 uncooked medium king prawns

800 gram russet burbank potatoes, grated coarsely

1 teaspoon finely chopped fresh rosemary

2 clove garlic, crushed

2 tablespoon olive oil

30 gram baby rocket leaves

1/3 cup coarsely chopped fresh mint

1 clove garlic, quartered

1 egg

1 tablespoon dijon mustard

1/2 cup (125ml) olive oil

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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Ingredients

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