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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 5 Deb and Rick: Prawn, Fennel & Potato Crisp with Mustard Dressing

Deb and Rick's entree on My Kitchen Rules

Prep:  30 mins                      

Cook: 10 mins                                  

Serves: 4



  • 12 large prawns, peeled, tails intact
  • 4 medium potatoes, peeled, thinly sliced
  • Vegetable oil, for deep frying
  • 1 small fennel bulb, trimmed, thinly sliced
  • 1/2 cup firmly packed chervil leaves

Mustard Dressing

  • 125g (1/2 cup) whole egg mayonnaise
  • 1 tbs apple cider vinegar
  • 1-2 tsp hot English mustard
  • 2 tsp water
  • pinch cayenne pepper


  1. To make dressing, whisk all ingredients in a jug until combined.
  2. Add prawns to a large saucepan of simmering salted water. Simmer for 1-2 minutes or until prawns have changed colour and are just cooked through. Drain.
  3. Deep fry potatoes, 2-3 slices at a time, until golden and crisp. Drain on absorbent paper. Season with salt.
  4. Divide the potato, fennel, prawns and chervil among serving plates. Season. Drizzle with dsessing.



  • For super thin slices, use a mandolin to cut your potatoes and fennel.
  • We lay our potato slices our on absorbent paper to dry a little before frying. This helps them crisp up during cooking.
  • For a thinner dressing, you could add a little warm water.
  • You can adjust the amount of mustard and cayenne in the dressing to suit your taste.