R Sti Stacks With Prawns And Mint A Oli Recipe

Ingredients

c. coarsely chopped fresh mint

1 clove garlic

1 egg

1 tbsp. Dijon mustard

1/2 c. olive oil

16 uncooked medium king prawns

1 3/4 lb. russet potatoes

1 tsp. finely chopped fresh rosemary

2 clove garlic

2 tbsp. olive oil

1 oz. baby arugula leaves

Preparation

Step 1Make mint aïoli. Blend or process mint, garlic, egg and mustard until mixture is pureed. With motor running, add oil in a thin, steady stream until aïoli thickens.Step 2Shell and devein prawns, leaving tails intact.Step 3To make rösti, squeeze excess moisture from potato; combine in medium bowl with rosemary and garlic. Divide into eight portions.Step 4Heat half the oil in large frying pan; cook rösti, in batches, flattening slightly, until browned both sides. Drain.Step 5Heat remaining oil in pan; cook prawns until just changed in color.Step 6Serve rösti stacked alternately with prawns, mint aïoli and arugula.

From: Delish Cooking School © 2012 by Hearst Communications, Inc. Buy the Book Now!