Prawn salad

Prawn salad

TOne of the outstanding summer tapas is the prawn salad. It is a variant recipe of the well-known Russian salad, but with its particular details that make the difference. Undoubtedly, the star ingredient of this dish is the prawn, so we recommend that you use white prawns for its preparation and it is very important that they are fresh together with our Extra Virgin Olive Oil Corona de Baena.

1. Cook the prawns in salted water, peel, and set aside.
2. Assemble a mayonnaise with the eggs, salt, and Extra Virgin Olive Oil (EVOO) Corona de Baena.
3. In the same water as cooking the prawns, cook the sandy potatoes with the skin on until soft. Peel the potatoes in warm sauce and cut into 1cm x 1cm cubes.
4. Add cooked prawns, canned tuna, 1 piece of chopped hard-boiled egg, and mayonnaise with Extra Virgin Olive Oil (EVOO) Corona de Baena to the potatoes.

Recipe prepared by Restaurante Ermita de la Candelaria, Córdoba.