Prawn, chilli and potato salad PICTURE: David Loftus
Potatoes, chilli and prawns sit so well together in this effortless, comforting salad. I like to eat it, just as it is, but you could serve it as a side salad if you like. I have also made it with crab, lobster and scallops – all work brilliantly. I make it quite spicy, so if you don’t like the heat, you might want to cut down on the chilli. It is really versatile and can be served hot, warm or cold. I love it!

Prawn, chilli and potato salad (Serves 4 as a starter or light lunch)

600g large raw prawns, peeled and de-veined
​400g small new potatoes
Sunflower oil for cooking
4 spring onions, trimmed and sliced
2 tbsp finely sliced coriander, plus extra leaves to serve
1 tbsp finely sliced mint, plus extra leaves to serve
Sea salt and freshly ground black pepper

For the sauce
Sunflower oil for cooking
1 red onion, peeled and finely chopped
3 garlic cloves, peeled, halved (germ removed) and chopped
2 red chillies, de-seeded and chopped
1 tsp black onion seeds
1 tsp coriander seeds
4 ripe tomatoes, core removed, de-seeded and chopped
Sea salt and freshly ground black pepper

First make the sauce. 
Heat a frying pan over a medium heat and add a drizzle of sunflower oil. 
When it is hot, add the onion, garlic, chillies and spices and fry for 3–4 minutes until the mixture begins to colour. 
Add the chopped tomatoes, season with salt and pepper and cook for 6–8 minutes until they begin to collapse.
Transfer the contents of the pan to a food processor and blend until the mixture is as smooth as you can get it. 
Pass through a sieve into a clean bowl and allow to cool. 
Add the prawns to the cooled sauce and leave to marinate for at least 10 minutes, longer if you have the time.
To cook the new potatoes, put them into a pan, cover with water and add a pinch of salt. 
Bring to the boil, then lower the heat and simmer for 10–15 minutes until they are cooked. 
Drain thoroughly and leave to cool slightly while you cook the prawns.
Heat a frying pan over a high heat. 
Remove the prawns from the sauce with a slotted spoon, keeping the sauce.
 Add a drizzle of oil to the hot pan, then carefully add the prawns and cook for 2 minutes on each side. Add the sauce to the pan and bring to a simmer, then take off the heat. Stir in the spring onions, coriander and mint. Now add the potatoes (or combine in a bowl if your pan is too small). Season the prawn salad with salt and pepper to taste and toss well.
Serve the salad scatted with extra coriander and mint leaves, either on its own, or with a green salad if you prefer.

Recipe from Everyday Seafood by Nathan Outlaw (R415 on   Photography by David Loftus

The Independent