Sig's Prawn, Fennel and Potato Salad – a delicious recipe with salad potatoes, ready cooked, fresh fennel, red chilli, garlic, tomato puree. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
First boil the potatoes in their skins in salted water.
2
When cooked cool them completely, peel them and then cut into bite size chunks.
3
Set aside.
4
Clear the fennel of the outer leaves and grate the bulb on a medium grater, or larger if you prefer
5
Very thinly slice the chilli.
6
Take out any seeds and discard them.
7
Then slice them as thinly as possible .
8
Add the fennel and prawns to your potatoes.
9
Mix carefully.
10
Set aside
11
Now make a medium runny sauce from all the other ingredients , add the chilli .Make sure to wash your hands after as chilli can be irritating
12
Add to potatoes and gently mix the sauce under well, put in chiller for two or so hours .
13
Serve on a bed of mixed salad .
139
kcal
Calories
9
g
Fat
12
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 250 grams salad potatoes, 200 grams ready cooked King Prawns, 1 small bulb of fresh fennel, 1/4 red chilli, and more.
Yes, Sig's Prawn, Fennel and Potato Salad falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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