A few ingredients for a delicate dish with fresh flavours, perfect for summer. This king prawns and potato salad will surprise you with its simplicity. And it’s also great the next day!
Marinate the king prawns for about one hour with lemon juice, oil and pepper. In the meantime, boil the potatoes. When they have cooled, chop and place everything in a bowl.
Prepare a glaze with half a glass of oil, the juice of one lemon and a pinch of salt.
In a non-stick pan sear the king prawns dripping with the marinade for a few minutes. Let them cool and serve with the potato salad and lemon sauce.
Sprinkle with chopped parsley and serve at room temperature.
The fresh, mineral notes of Vermentino enhance the delicacy of the prawns and balance the softness of the potatoes. The peachy notes of this white wine complement the savouriness of the sea, creating a harmonious combination.
Vermentino is balanced and logical, and can’t do without the sea. It’s explored every corner…
