Grilled American Prawns & Chorizo Potato Salad
with Mustard Cider Apple Coleslaw- Crustaceans
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Sulphites
If this doesn't scream Summer, then we Don't know what does. it's packed with BBQ-friendly ingredients that will crisp up to perfection, including all-American prawns, a chorizo potato salad and a bountiful apple coleslaw, perfect for sharing! *We’ve replaced the deluxe slaw mix in this recipe with slaw mix due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 sachet
All-American Spice Blend
1 packet
Chat Potatoes
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1
Apple
1
Lemon
1 packet
Mustard Cider Dressing
1 packet
Parsley
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Slaw Mix
1 packet
Baby Spinach Leaves
Utensils
Cooking Steps
• Preheat BBQ to high heat. Preheat oven to 220°C/200°C fan-forced. Cut chat potatoes into thin rounds. • Place chat potatoes, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. • Toss to coat, then bake until tender and golden, 20-25 minutes.
• While the potatoes are cooking, thinly slice apple (see ingredients). • In a medium bowl, combine slaw mix, apple, mustard cider dressing and a drizzle of olive oil and toss to coat. Season to taste. • In a second medium bowl, combine peeled prawns, All-American spice blend and a drizzle of olive oil. TIP: Toss the slaw just before serving to keep the slaw crisp. TIP: This is a mild spice blend, but use less if you're sensitive to heat!
• Cut lemon in half. • When the BBQ is hot, grill lemon, cut-side down, until charred, 1-2 minutes. • Meanwhile, grill mild chorizo until charred and cooked through, 4-6 minutes each side. Allow to cool slightly then cut into half-moons. Transfer to a third medium bowl. No BBQ? Roughly chop mild chorizo. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook lemon cut-side down until charred, 3-4 minutes. Set aside. Cook mild chorizo, tossing, until golden, 8 minutes.
• When the potatoes are ready, grill prawns until pink and starting to curl up, 2-3 minutes each side. Transfer to a serving plate. No BBQ? Return frying pan to medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Roughly chop parsley. • To the bowl with the chorizo, add aioli, roast potatoes and half the parsley. Toss to combine and season with pepper.
• Squeeze grilled lemon over prawns and sprinkle with remaining parsley. • Bring the American BBQ prawns, chorizo potato salad and mustard cider apple slaw to the table. Enjoy!
