Meals and Courses

  • 300 g (10 oz) new potatoes
  • 1 tablespoon olive oil
  • 250 g (8 oz) cooked peeled king prawns
  • 1 garlic clove, crushed
  • 4 spring onions, finely sliced
  • 2 teaspoons cajun seasoning
  • 1 ripe avocado
  • handful of alfalfa sprouts
  • salt

Halve the potatoes and cook them in a large saucepan of lightly salted boiling water for 10—15 minutes or until tender. Drain well.

Heat the oil in a wok or large, nonstick frying pan. Add the prawns, crushed garlic, finely sliced spring onions and cajun seasoning and stir-fry for 2—3 minutes or until the prawns are hot. Stir in the potatoes and cook for 1 minute. Transfer to a serving dish.

Peel, stone and dice the avocado and stir into the salad. Top with the alfalfa sprouts and serve.

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