Posh King Prawn Mayo Jacket Potato
Serves 2 | with a Lemon Dressed Avocado Salad and Chives
Elevate the classic jacket potato lunch with creamy and delicious prawn mayo on a bed of lemon dressed baby leaves.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Baking Potato
225 grams
King Prawns
(Contains Crustaceans)
1 bunch(es)
Chives
1 unit(s)
Lemon
96 grams
Mayonnaise
(Contains Egg, Mustard)
1 unit(s)
Avocado
50 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Halve the potatoes lengthways and pop them onto a baking tray.
c) Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down.
d) Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.
a) Meanwhile, drain the prawns.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
a) While the prawns fry, finely chop the chives (use scissors if easier).
b) Zest and cut the lemon into wedges.
c) Once cooked, roughly chop the prawns, then add them to a medium bowl along with the lemon zest, mayonnaise and three quarters of the chives.
d) Season generously with salt and pepper, then cover and pop in the fridge until the potatoes are ready.
a) While the prawn mayo chills, halve the avocado and remove the stone. Cut the avocado into 1cm chunks (while it's still in its skin), then use a tablespoon to scoop out the flesh into a medium bowl.
a) Add the baby leaf mix, a squeeze of lemon juice and the olive oil (see pantry for amount) to the bowl of avocado chunks and season generously with salt and pepper. TIP: Don't add the leaves too early or they'll go soggy.
b) Toss to coat, then divide the dressed avocado salad between 2 serving plates.
a) Once the potatoes are cooked, pop them on top of the avocado salad.
b) Top the potatoes with the prawn mayo mixture and sprinkle over the remaining chives.
c) Serve any remaining lemon wedges on the side for squeezing over.
Enjoy!
