Barbecue Prawns and Potato & Radish Salad with Birch & Waite Creamy Cocktail Seafood Sauce and Golden Goddess Dressing

Serves: 4
Prep time:

King Green Prawns24
Olive Oil3 tbs
Thyme Leaves1 tbs
Microherbs, To Garnish
Potatoes, cut3
Red Radish, sliced6
Red Onion, sliced2
Baby Rocket and Spinach40 g
Golden Goddess Dressing & Sauce
Creamy Cocktail Seafood Sauce


  1. Heat a barbecue plate over medium-high heat. Thread each prawn length ways through the tail and head onto skewers (this helps keep them flat), place onto a tray. Combine the oil, chilli and thyme, season with salt and pepper. Spoon over prawns, turning to coat both sides.
  2. Barbecue the prawns for 3 minutes, each side, or until lightly charred and cooked through. Remove to a clean tray. Remove the skewers, arrange prawns on a serving platter or board. Scatter with micro herbs. Serve with Birch & Waite Creamy Cocktail Seafood sauce.
  3. For the salad; Thinly slice the radish into rounds into a bowl using a mandolin. Slice the red onion and combine into bowl. Drizzle with a little Birch & Waite Golden Goddess Dressing, toss gently to combine. Add the rocket and spinach. Arrange on the board with the prawns. Top with micro herbs. Drizzle with more Birch & Waite Golden Goddess Dressing. Serve.

For more crunch and texture add some shaved nuts like macadamia.

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