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Tower of Buttered Prawn Rostis with Mustard Soured Cream

Layered potato rostis and sautéed tiger prawns served with a tangy mustard cream sauce and a fresh herb salad.

HealthyLunchSeafoodPotatoPrawns

Estimated Nutrition

Per Serving Total
Calories 1185 kcals 1185 kcals
Carbohydrates 54.2 grams 54.2 grams
Fat 92.4 grams 92.4 grams
Protein 38.5 grams 38.5 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Wholegrain Mustard
2.5
ml
Balsamic Vinegar
Dairy
10
g
Butter
knob
15
ml
Greek-Style Yoghurt
15
ml
Double Cream
Fruits
0.5
piece
Lime
juice only
0.5
piece
Lemon
finely grated zest only
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
10
ml
Dill
chopped, fresh
1
handful
Fresh Herbs
dill, chives, flatleaf parsley, basil
OilsFats
30
ml
Olive Oil
for roasting
15
ml
Olive Oil
for prawns
15
ml
Olive Oil
for cream sauce
5
ml
Olive Oil
for herb salad
Other
15
ml
Honey
clear
Seafood
125
g
Tiger Prawns
raw, peeled, thawed
Vegetables
1
piece
Potato
peeled, coarsely grated, juices squeezed out

Steps

  • Heat a heavy-based frying pan over medium heat.
  • Season grated potato with salt and pepper and divide into four portions.
  • Fry potato patties in oil and butter for 4 minutes per side until golden.
  • Sauté prawns in a separate pan with olive oil until pink.
  • Add lime juice, dill, and seasoning to the prawns.
  • Whisk yoghurt, cream, mustard, honey, lemon zest, and oil in a bowl.
  • Toss fresh herbs with vinegar, oil, and seasoning.
  • Layer rostis with prawns and mustard cream, then garnish with salad.