No matter whether you've always loved to cook or else you have picked it up like a spare time activity throughout quarantine, we'd venture a guess that you simply are watching for new recipes to try. Afterall, becoming creative in the kitchen can be a superb and worthwhile way to devote time.

We've gathered most of the most loved, highest rated Barbecued potato salad with prawns within our site. It is the best of the best!

We have rounded up the best recipes ever. They are our loved, commented and rated 5-star recipes from our huge community, all in 1 location. These apps, mains, desserts and more are ensured delicious!

Ingredients

600g small kipfler potatoes, scrubbed
1kg green king prawns, peeled, tails intact
1 tablespoon Dijon mustard
2 teaspoons honey
1 garlic clove, crushed
1 lemon, rind finely grated, juiced
180g brussels sprouts, thinly sliced on a mandoline
60g baby rocket
2 green shallots, trimmed, shredded

Method

Step 1 Cut potatoes in half lengthways. Place in a microwave-safe bowl with 80ml (1 ⁄ 3 cup) water. Cover with 2 layers of plastic wrap. Microwave on High for 6 minutes or until almost tender. Drain.
Step 2 Devein each prawn by cutting along the back from top to tail and removing the tract. Combine the mustard, honey, garlic, lemon rind and 1 tbs juice in a small bowl. Season. Mix well to combine.
Step 3 Add half the honey mixture to the prawns and toss to coat. Add the remainder to potatoes. Toss to coat. Preheat a lightly oiled barbecue grill or chargrill pan on high. Cook prawns and potato for 2-3 minutes each side or until prawns are cooked and potato is golden and crisp.
Step 4 Toss the warm potato and prawns in a bowl with the brussels sprout, rocket and green shallot. Season. Drizzle with extra lemon juice and toss to combine.

Barbecued potato salad with prawns

How to make Barbecued potato salad with prawns

Ingredients

Method