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You will see from the program that this recipe relies on a Japanese cooking utensil that turns potatoes into long strands like spaghetti. You will also see that the alternative is to cut thin strips of potato and to wrap them around each prawn.
Firstly create a dressing for the salad which accompanies the prawns. Mix together extra virgin olive oil, red wine vinegar, red wine and coriander. Then slice an onion thinly and mix with the dressing. Splash liberally over the tomato and avocado on four plates.
Cut the potato into thin slices and and wrap around each prawn. In a pot of hot vegetable oil fry until golden. Place four prawns on top of each salad.
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