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Prawn salad with pea mix

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Recipe Ingredients

  • 12 large eggs
  • 1 lemon
  • 3 sprigs fresh dill, leaves chopped, stems reserved
  • 300g large prawns (about 24), shelled and deveined
  • 300g potatoes, scrubbed and cut into 1cm chunks
  • salt and freshly ground black pepper
  • 340g sugar snap peas, strings removed, cut in halves at an angle
  • 1 1/2 cups frozen peas
  • 1 cup plain yoghurt
  • 1 tbsp Dijon mustard
  • 1/2 cup finely chopped red onion (from 1 small onion)
  • 3 stalks celery, finely chopped
  • 1 tbsp white-wine vinegar
  • 2 tbsp olive oil

Recipe Directions

  1. In a 4-litre pot, place eggs and enough cold water to cover by 2cm. Heat to boiling on high; remove from heat. Cover and let stand for 5 minutes. With a slotted spoon, transfer eggs to a colander. Rinse eggs under cold water until cool enough to handle; peel and cut in quarters. Set aside 12 quarters for garnish.
  2. From lemon, squeeze 3 tablespoons juice and reserve. To same pot of water, add lemon rind and dill stems; heat to boiling on high. Add prawns, reduce heat to maintain a simmer and cook for 3 minutes or until prawns just turn opaque throughout. Drain, rinse under cold water until cool and drain again. Discard lemon rind and dill sprigs.
  3. In the same pot, place potatoes and enough cold water to cover. Add 1 teaspoon salt. Heat to boiling on high, cover and reduce heat to simmer for 15 minutes or until just tender; drain well.
  4. While potatoes cook, heat a 3-litre pot of water to boiling on high. Add sugar snap peas and frozen peas. Cook for 2 minutes or until bright green; drain well.
  5. In a large bowl, whisk together yoghurt, mustard, 1 tablespoon lemon juice and 1/4 teaspoon each salt and freshly ground black pepper. Add hot potatoes, onion, celery, prawns, eggs and  half of the chopped dill. Fold gently until well combined.
  6. In another large bowl, whisk vinegar, oil, remaining lemon juice and 1/8 teaspoon each salt and pepper; add all peas and remaining dill. Toss until well coated.
  7. Spoon prawn salad into centre of serving platter, then spoon pea mixture all around. Garnish with reserved egg quarters and serve immediately.

 

Each serving  About 1 570kJ, 26g protein, 26g carbohydrate, 17g total fat (5g saturated), 4g fibre, 450mg cholesterol, 760mg sodium.

Each Serving:


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