If you’re planning a BBQ as soon as the sun gets its hat on, then this king prawns with watercress recipe is a great alternative to classic hamburgers and hot dogs. Packed with spinach, garlic and chilli, this dip also makes a delicious appetiser with prawns, pitta bread or crudités before the main course.
Ingredients (serves 4)
1tbsp olive oil
1 shallot, chopped
1 clove garlic, crushed
1 potato, peeled and chopped
100ml dry white wine
1 pinch of chilli flakes
170g watercress
Squeeze of lemon juice
4tbsp half-fat créme fraiche
King prawns, ideally barbecued
Wedges of lemon, to serve
Method
Heat the oil in a frying pan, add the shallots and sauté over a gentle heat for five minutes.
Add the garlic, potato, wine and chilli, cover and simmer for 10 minutes or until the potato is tender.
Add the watercress and cook, stirring for four minutes until the leaves have wilted.
Add the créme fraiche, then transfer to a food processor and blitz until just smooth. Season to taste. Spoon the dip into a bowl ready to serve with the prawns.
Cook the prawns on a barbeque or griddle for three to four minutes on each side until they turn pink. Place on to the plate while still sizzling hot.
The dip can be served with barbecued fish and meat, or for a vegetarian option with roasted vegetables and warm pitta bread.
Recipe courtesy of watercress.co.uk
