Potato, orange and king prawn salad
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Salad
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Potato peeled 600 g
- Orange flesh without peel or pith 300 g
- Spring Onion trimmed 80 g
- King prawns raw peeled; about 12 large prawns 240 g
- Mayonnaise commercially prepared with pasteurised egg 90 g
- Lemon juice 15 g
- Parsley 3 g
- Salt for the cooking water 3 g
- Water cooking; drained 2200 g
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Method
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Cut the potatoes into 1 cm slices. Put in a saucepan with 1,200 g of water and 1 g of salt. Simmer gently for 12–15 minutes from boiling until tender but intact. Drain and cool slightly.
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Boil the remaining 1,000 g of water with the 2 g of salt. Add the prawns and cook for 2–3 minutes, depending on size, until opaque through the centre. Drain and cool promptly.
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Cut the orange into 5 mm slices and thinly slice the spring onion. Mix the mayonnaise with the lemon juice.
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Alternate potato and orange slices on four plates. Add the spring onion and prawns, spoon over the lemon mayonnaise and finish with chopped parsley.
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