Asparagus Prawn Salad recipe


10 small new potatoes.
300 grams of fresh asparagus.
24 raw prawns, tails on, shelled.

2 tablespoons of chopped fresh dill.
1 tablespoon of chopped fresh mint.
2 teaspoons of French mustard.
1 teaspoon of sugar.
¼ cup of oil.
2 tablespoons of wine vinegar.
½ teaspoon of salt.
Freshly-ground black pepper.
1 cup of egg mayonnaise.

2 tablespoons of toasted sesame seeds.


Scrub the potatoes and cut into thick slices. Place over the bottom of a frying pan. Pour over enough boiling water to just cover the potatoes. Bring to the boil and simmer until almost tender.

Snap the woody ends off the asparagus and layer over top of the potatoes.

Place the prawns on top of asparagus and cover pan for 5 minutes.

Tip the contents of frying pan into a colander and drain thoroughly.

In a bowl, combine the chopped dill, chopped mint, French mustard, sugar, oil, wine vinegar, salt, pepper and egg mayonnaise.

Place the potato slices, asparagus and prawns on a serving platter.

Drizzle over dressing and scatter with the toasted sesame seeds.

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