METHOD
- Thaw frozen prawns, deshell prawn. Add prawns to boiling water and cook 2–5 minutes depending on size until pink and opaque. Immediately plunge into ice water to stop cooking and maintain texture.
- Place scrubbed potatoes in a saucepan of cold salted water and bring to a simmer over medium high heat. Cook for 12 minutes or until completely tender then drain and allow to steam dry in a colander.
- Place the bacon in a pan with the oil and place over medium heat. Cook for 3-4 minutes until very crisp then drain on paper towel.
- Slice the cooled potatoes into 1cm thick rounds. Combine the aioli, crème fraîche, tarragon, eschalot and season with salt and pepper. Toss the potato in the mixture.
- Serve the potato with the prawns, sugar snaps and mizuna and scatter with crispy bacon.
Source: https://australianprawns.com.au/recipes/potato-prawn-salad-with-crispy-bacon/
