INGREDIENTS

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.