Salt baked small jalapeño potatoes with prawns

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12 medium potatoes, scrubbed clean

1 kilo rock salt

75g softened butter

2 green onions finely chopped

2 cloves garlic, crushed

4 fresh jalapeños, deseeded and chopped

Juice and zest of one lime

¼ cup coriander leaves, finely chopped

24 small peeled prawns

1 long red chilli deseeded and finely chopped

Baby coriander and crème fraîche to serve

Preheat oven to 200℃. Prick the potatoes with a fork and place on tray lined with rock salt. Bake for 1 hour or until the skin is crisp and the potato is cooked through.

Place the butter, green onion, garlic, jalapeño peppers, coriander, lime juice and zest into a bowl and mix until well combined.

Split the potatoes down the centre and top with prawns spoon over the butter and return to the oven for 2-3 minutes to warm through. Top with crème fraîche, chilli and baby coriander leaves.

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