Name: Honey-mustard prawns
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon honey; 2 tablespoon dijon mustard; 2 tablespoon lemon juice; 2 tablespoon olive oil; 2 tablespoon water; 1 tablespoon bottled crushed garlic; 500 gram (1 pound) uncooked shelled large king prawns (shrimp), tails intact; 8 baby new potatoes (320g), quartered; 2 baby fennel bulbs (260g); 1 small red onion (100g); 100 gram (3 ounces) watercress, trimmed; 1 tablespoon aïoli; 1 tablespoon water, extra; 1 tablespoon fresh dill sprigs

Ingredients

2 tablespoon honey

2 tablespoon dijon mustard

2 tablespoon lemon juice

2 tablespoon olive oil

2 tablespoon water

1 tablespoon bottled crushed garlic

500 gram (1 pound) uncooked shelled large king prawns (shrimp), tails intact

8 baby new potatoes (320g), quartered

2 baby fennel bulbs (260g)

1 small red onion (100g)

100 gram (3 ounces) watercress, trimmed

1 tablespoon aïoli

1 tablespoon water, extra

1 tablespoon fresh dill sprigs

Method

1.Combine honey, mustard, juice, oil, the water and garlic in a small bowl. Season to taste.

2.Brush prawns with honey mixture; cook on a heated oiled grill plate (or grill pan or barbecue), turning and brushing with mixture, for 4 minutes or until prawns are just changed in colour.

3.Meanwhile, boil, steam or microwave potatoes until tender.

4.Using a mandoline or V-slicer, thinly slice fennel and onion.

5.Place potatoes, fennel and onion in a medium bowl with watercress; toss gently to combine.

6.Combine aïoli and the extra water.

7.Serve prawns with potato mixture; drizzle with aïoli, sprinkle with dill.

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Ingredients

Method

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