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  • 1 desiree potato

  • 200ml dashi

  • 25g butter

  • 1 passionfruit

  • 1 bunch of sage

  • 4 extra large king prawns, peeled and de-veined

  • extra dashi


  • 1.

    Dice the potatoes into 5mm cubes.

  • 2.

    Cook in dashi and butter.

  • 3.

    Simmer them until just tender. Drain.

  • 4.

    Reduce the cooking liquid down to a glaze.

  • 5.

    Put the potatoes into the pan and toss through the glaze.

  • 6.

    Scoop out the flesh from the passionfruit. Set aside.

  • 7.

    Chiffonade the sage. Set aside.

  • 8.

    Pan-fry the king prawns gently, until just warm in the centre (approximately 30-60 seconds either side)

  • 9.

    Deglaze the pan with dashi.

  • 10.

    Reduce to a glaze.

  • 11.

    Fold the chiffonade sage through the potatoes.

  • To assemble:

  • 1.

    In a bowl, spoon in the glazed potatoes and sage.

  • 2.

    Spoon over a small amount of the passion fruit.

  • 3.

    Place the prawn on top.

  • 4.

    Spoon over the glaze from the pan.

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