| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
French |
Jude2 |
4 |
servings |
INGREDIENTS
| 10 |
sm |
New potatoes |
| 300 |
g |
Fresh asparagus |
| 24 |
|
Raw prawns; tails on, shelled |
| 2 |
tb |
Chopped fresh dill |
| 1 |
tb |
Chopped fresh mint |
| 2 |
ts |
French mustard |
| 1 |
ts |
Sugar |
| 1/4 |
c |
Oil |
| 2 |
tb |
Wine vinegar |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper |
| 1 |
c |
Egg mayonnaise |
| 2 |
tb |
Toasted sesame seeds |
INSTRUCTIONS
Scrub potatoes and cut into thick slices.
Place over the bottom of a frying pan. Pour over enough boiling water
to just cover the potatoes. Bring to the boil and simmer until almost
tender.
Snap woody ends off asparagus and layer over potatoes.
Place prawns on top of asparagus and cover pan for 5 minutes.
Tip contents of frying pan into a colander and drain well.
Place dill, mint, mustard, sugar, oil, vinegar, salt, pepper and
mayonnaise in a small bowl and mix to combine.
Place potato slices, asparagus and prawns on a serving platter.
Drizzle over dressing and scatter with sesame seeds.
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