Prawns in lemon leaves with ginger, purple potato cakes and garlic mayonnaise

An impressive starter. Leaves add aroma, ginger and lemon add flavour, and garlic mayonnaise and potato cakes complete the dish.

INGREDIENTS FOR 2

SKEWERS

10 LARGE PRAWN TAILS

4 LARGE LEMON LEAVES

1 LEMON

1 PIECE GINGER

SALT

PEPPER

EXTRA VIRGIN OLIVE OIL

POTATO CAKES

PURPLE POTATOES

MAYONNAISE

GARLIC

PARSLEY

I shell prawns.

I remove vein with a cocktail stick.

I put 5 prawn tails on each skewer on a washed, dried lemon leaf large enough to hold the prawns.

I grate lemon zest.

Ginger.

I add salt, pepper and extra virgin olive oil.

I add another lemon leaf and secure with two cocktail sticks.

I grill on a hot griddle about 5 minutes on one side, then turn and cook other side.

I previously boiled and peeled purple potatoes.

I rice while hot and add salt, pepper and extra virgin olive oil.

I mix and press while warm into a serving ring.

I plate skewer and potato cake, add mayonnaise mixed with finely chopped garlic and parsley and finish with oil.