Zesty garlic prawn kebabs on warm potato salad, wine matched with The Sisters Sauvignon Blanc.
Ingredients
Kebabs
- 6 tiger prawns
- 1 clove garlic
- 1/2 lemon juice and zest
- 1 Tbsp olive oil
- Fresh Italian parsley chopped
- 1/4 teaspoon smoked paprika
- 6 skewers
Potato salad
- 300g new potatoes
- 8 green beans
- 4 cherry tomatoes
- Handful fresh rocket
- 4 slices of thinly sliced red onion
Dressing
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 clove garlic
- 1 tsp wholegrain mustard
Method
- Marinate the prawns, peel off the shell leaving the head and tail attached skewer up the middle of the prawn starting at the tail end.
- In a bowl whisk together 1 crushed garlic clove, olive oil, lemon juice and zest, chopped Italian parsley and smoked paprika. Pour over prawns and place in fridge for 30 mins.
- While the prawns are marinating cut the new potatoes in half and boil till tender, in the last 3 mins pop green beans in.
- To make the dressing for potato salad whisk together olive oil, lemon juice, crushed garlic clove and whole grain mustard.
- Cooked the prawns for a couple of minutes each side, bbq or in a fry pan, prawns will be cooked when turned a light pink colour.
- Drain the potatoes and green beans and place in a bowl at cherry tomatoes cut in half and slices of red onion pour over dressing gently mix together
- Last minute add fresh rocket leaves.
- To serve, pile up the potato salad in the middle of your plate and lay kebabs over the salad. Best enjoyed with a glass of The Sisters Sauvignon Blanc.
We are delighted to be able to share an exclusive recipe from friend of The Sisters – Food By Chantelle!
