Large raw prawns 600g, peeled and deveined Small new potatoes 400g Sunflower oil for cooking Spring onions 4, trimmed and sliced Coriander 2 tbsp, finely chopped, plus extra leaves to serve Mint 1 tbsp, finely sliced, plus extra leaves to serve Sea salt and black pepper For the sauce: Sunflower oil for cooking Red onion 1, finely chopped Garlic cloves 3, chopped Red chillies 2, deseeded and chopped Black onion seeds 1 tsp Coriander seeds 1 tsp Ripe tomatoes 4, deseeded and chopped Sea salt and black pepper

For the sauce: heat a frying pan over a medium heat and add a drizzle of sunflower oil. 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 smooth. 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, then add the potatoes. 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. Nathan Outlaw. Recipe taken from Everyday Seafood, published by Quadrille £20

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Prawn, chilli and potato salad

Nathan Outlaw shares his recipe for prawn, chilli and potato salad

‘Potatoes, chilli and prawns sit so well together in this effortless, comforting salad. I like to eat it just as it is, but you can mix up the seafood with lobster, scallops or crab if you like,’ says chef Nathan Outlaw

Serves 4

You will need

Large raw prawns 600g, peeled and deveined
Small new potatoes 400g
Sunflower oil for cooking
Spring onions 4, trimmed and sliced
Coriander 2 tbsp, finely chopped, plus extra leaves to serve
Mint 1 tbsp, finely sliced, plus extra leaves to serve
Sea salt and black pepper

For the sauce:

Sunflower oil for cooking
Red onion 1, finely chopped
Garlic cloves 3, chopped
Red chillies 2, deseeded and chopped
Black onion seeds 1 tsp
Coriander seeds  1 tsp
Ripe tomatoes 4, deseeded and chopped
Sea salt and black pepper

Method

For the sauce: heat a frying pan over a medium heat and add a drizzle of sunflower oil. 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 smooth. 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, then add the potatoes. 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.

Nathan Outlaw. Recipe taken from Everyday Seafood, published by Quadrille £20

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You will need

Large raw prawns 600g, peeled and deveined
Small new potatoes 400g
Sunflower oil for cooking
Spring onions 4, trimmed and sliced
Coriander 2 tbsp, finely chopped, plus extra leaves to serve
Mint 1 tbsp, finely sliced, plus extra leaves to serve
Sea salt and black pepper

For the sauce:

Sunflower oil for cooking
Red onion 1, finely chopped
Garlic cloves 3, chopped
Red chillies 2, deseeded and chopped
Black onion seeds 1 tsp
Coriander seeds  1 tsp
Ripe tomatoes 4, deseeded and chopped
Sea salt and black pepper

Method

For the sauce: heat a frying pan over a medium heat and add a drizzle of sunflower oil. 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 smooth. 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, then add the potatoes. 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.

Nathan Outlaw. Recipe taken from Everyday Seafood, published by Quadrille £20