6 large Sebago potatoes, scrubbed
12 medium green king prawns, peeled, deveined, tails and heads intact
2 tbs extra virgin olive oil
1/2 tsp sumac, plus extra to serve
1 cup (240g) sour cream
100g salmon roe caviar (we used Yarra Valley)
1 bunch dill, leaves picked
2 tbs white vinegar
1 tsp caster sugar
2 eschalots, thinly sliced
- For the pickled eschalots, place vinegar and sugar in a small saucepan over medium heat and cook, stirring occasionally, for 2-3 minutes or until sugar is dissolved. Add eschalots, cover and chill until required. Preheat oven to 180°C.
- Prick potatoes all over with a fork and place on a baking tray. Bake for 1 hour to 1 hour 15 minutes, turning once, until potatoes are tender when pierced with the tip of a sharp knife.
- Place a chargrill pan over medium-high heat. Place prawns, oil and sumac in a bowl, toss to coat and season. Cook prawns, turning once, for 3-4 minutes until charred and cooked.
- Make a slit in the top of each potato and season with salt flakes. Fill with sour cream, caviar and prawns. Scatter with dill, eschalots and extra sumac to serve.