Salt-baked potatoes with prawns and jalapeño and coriander butter
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
Ingredients
- 4 baking potatoes
- sea salt flakes
- 75g butter, softned
- 2 shallots, finely chopped
- 2 cloves garlic, crushed
- 2 tbsp jalapeño peppers, chopped
- 1 lime, zested and juiced
- a small bunch coriander, chopped
- 175g peeled and cooked small prawns
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Prick the potatoes with a fork, sprinkle on sea salt and put in the the oven. Bake for an hour or until the skin is crisp and the potato cooked through.
- STEP 2
Mix the softened butter with the shallots and garlic – the easiest way to do this is to first beat the butter until creamy. Add the jalapeño peppers, lime zest, coriander and some seasoning.
- STEP 3
When the potatoes are cooked, split them down the centre, divide the prawns between them and then spoon the butter on top. Put back in the oven for a few minutes, squeeze over the lime juice then serve.
