Sig's Prawn, Fennel and Potato Salad
Sig's Prawn, Fennel and Potato Salad

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, sig's prawn, fennel and potato salad. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sig's Prawn, Fennel and Potato Salad is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Sig's Prawn, Fennel and Potato Salad is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have sig's prawn, fennel and potato salad using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Prawn, Fennel and Potato Salad:
  1. Prepare 250 grams salad potatoes
  2. Take 200 grams ready cooked, well drained King Prawns
  3. Prepare 1 small bulb of fresh fennel
  4. Make ready 1/4 red chilli
  5. Prepare 1/4 tsp wild garlic salt
  6. Get 1 tsp tomato puree (paste)
  7. Make ready 50 grams mayonnaise
  8. Take 1 tbsp brandy
  9. Make ready 3 tbsp fresh orange juice
Instructions to make Sig's Prawn, Fennel and Potato Salad:
  1. First boil the potatoes in their skins in salted water. When cooked cool them completely, peel them and then cut into bite size chunks. Set aside. Drain the prawns well, set aside.
  2. Clear the fennel of the outer leaves and grate the bulb on a medium grater, or larger if you prefer
  3. Very thinly slice the chilli. Take out any seeds and discard them. Then slice them as thinly as possible.
  4. Add the fennel, pat prawns dry,add to your potatoes. Mix carefully. Set aside
  5. 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
  6. Add to potatoes and gently mix the sauce under well, put in chiller for two or so hours.
  7. Serve on a bed of mixed salad.

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