Potato Tuiles with Prawn Salsa
 
 
Makes 25 to 30 tuiles; Salsa enough to serve 2
By:
Ingredients
Tuiles
  • 1 medium potato, about 280 grams
  • 2 tablespoon unsalted butter
  • 4 egg whites
  • Salt and freshly ground black pepper
  • Herbs (optional)
Prawn Salsa
  • 8 large prawns
  • ¼ onion, peeled and diced
  • 1 cup cherry tomatoes, quartered
  • Handful cilantro leaves, chopped
  • Drizzle of olive oil
  • Juice of ½ to 1 lime
  • Salt and black pepper
Method
Tuiles
  1. Peel and dice the potatoes. Place the potato dices into a small pot and cover with water. Add in a little salt, bring to a boil and simmer until the potato has softened.
  2. Drain the potato dices into a colander and set the colander on top of the pot to allow the potato dices to steam dry.
  3. Once the potato has cooled down slightly, transfer to a mixing bowl. Mash the potato dices and mix in the melted butter (best to go through a potato ricer if you have one). Let cool till warm then whisk in the egg whites until fully incorporated. Strain the mixture into a clean bowl then whisk in the salt, pepper and herbs.
  4. Preheat the oven to 175 degrees Celsius. Line a baking sheet with baking parchment.
  5. Spread a teaspoon of tuile mixture thinly on the baking parchment with the back of a spoon. You can use a template if you want perfect circles. Use more mixture if you'd like a bigger tuile.
  6. Bake for 10 to 12 minutes until the tuile is golden brown in colour.
Salsa
  1. Peel and devein the prawns. Chop them into small pieces and marinate with 1 teaspoon of salt. Set aside for 10 minutes. Rinse the prawns and drain well. Sauté the prawns in a little oil / butter and season with salt and black pepper to taste. Remove the cooked prawns from heat and let cool.
  2. Soak the diced onion in cold water for 15 minutes. Drain well. This will help to get rid of the bite of the onion.
  3. Combine the cooled prawns, chopped onion, chopped cherry tomatoes and cilantro leaves together. Add in a little olive oil and lime juice and toss well. Season with salt and pepper. Taste if it needs more oil or lime juice and adjust to your liking. Cover and set in the refrigerator for at least 30 minutes. for the flavours to mingle.
Naggy Notes
- Tuiles recipe adapted from Charlie Trotter from Fine Cooking
- Salsa recipe adapted from Smitten Kitchen
Recipe by Foodie Baker at https://www.foodiebaker.com/potato-tuiles-with-prawn-salsa/