Name: Lemon prawn, potato and spinach salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: Lemon prawn, potato and spinich salad; 500 gram precooked prawns, tails removed; 2 teaspoon lemon pepper; 1 lemon, zest and juice; 50 gram butter; 2 clove garlic, peeled and finely chopped; 1 teaspoon celery salt; 200 gram lite sour cream; 2 tablespoon mayonnaise; 2 cup gourmet potatoes, cooked and cut into 2cm chunks, skins on; 1/2 cup spring onions, chopped; 1 cup celery, chopped; 250 gram mung bean sprouts; 1/2 cup fresh coriander, torn; 2 cup baby spinach leaves

Lemon prawn, potato and spinach salad

Creamy dressing, waxy potato and perfectly tender pieces of prawns combine to make a very satisfying starter or light lunch.

Serves 4

Prep

25M

Cook

10M

Total

35M

Skip to Recipe

Ingredients

Lemon prawn, potato and spinich salad

500 gram precooked prawns, tails removed

2 teaspoon lemon pepper

1 lemon, zest and juice

50 gram butter

2 clove garlic, peeled and finely chopped

1 teaspoon celery salt

200 gram lite sour cream

2 tablespoon mayonnaise

2 cup gourmet potatoes, cooked and cut into 2cm chunks, skins on

1/2 cup spring onions, chopped

1 cup celery, chopped

250 gram mung bean sprouts

1/2 cup fresh coriander, torn

2 cup baby spinach leaves

Method

1.Wash and pat dry the prawns. Place them into a bowl with the lemon pepper, lemon zest and mix well. Set aside.

2.Melt the butter and garlic in a saucepan. Add the prawns. Cook for 2 to 3 minutes before adding the celery salt. Stir to mix.

3.Remove from the heat. Stir in the sour cream and mayonnaise.

4.In a large bowl, place all the remaining ingredients together. Combine well and add the prawn mixture. Toss, season and serve.

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Ingredients

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