Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/2teaspoons white pepper
- 1kilograms green prawns, peeled
- 1teaspoons piri piri seasoning
- 650grams potatoes, washed, sliced
- 2teaspoons smokey paprika
- 2tablespoons white wine vinegar
- 2 lemon, 1 juiced and rind finely grated, 1 cut into wedges
- 100grams olive oil (save 60g for potato mixture)
- 1teaspoons sea salt flakes
- 2tablespoons rosemary, sprigs
- 3 cloves garlic
- 4 cups green salad (to serve)
Nutrition per serving
2340kJ
Protein
4.8grams
Sugars
3.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Combine olive oil, vinegar, garlic, paprika, piri piri, salt and pepper in a large ceramic bowl. Add prawns and toss to coat. Cover and refrigerate for 30 minutes.
Step 2 of 5
Combine potatoes, olive oil, lemon rind, juice and rosemary in a bowl. Season with salt and pepper. Toss to combine.
Step 3 of 5
Transfer potato mixture onto a large sheet of foil in a single layer. Fold foil over and seal edges well. Slide onto a tray.
Step 4 of 5
Preheat barbecue hotplate to medium high. Slide foil parcel onto barbecue, cover with lid and cook for 15 minutes. Turn and cook for a further 15 minutes or until potatoes are tender.
Step 5 of 5
Add prawns to barbecue plate and cook for 2 minutes each side, tossing frequently, until golden and cooked through. Serve prawns with potatoes, green salad and lemon wedges.
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