Salt-baked potatoes with prawns and jalapeño and coriander butter
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 4 baking potatoes
- sea salt flakes
- 75g buttersoftned
- 2 shallotsfinely chopped
- 2 cloves garliccrushed
- 2 tbsp jalapeño pepperschopped
- 1 limezested and juiced
- a small bunch corianderchopped
- 175g peeled and cooked small prawns
Nutrition: per serving
- kcal429
- fat17.1g
- carbs54.1g
- fibre6.9g
- protein14.2g
- salt4.8g
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.
