Peel and cut the potatoes into even pieces.
Place them in a pot and bring to the boil, simmer until a knife is easily inserted into the potato.
Peel the garlic, and add all but 2 cloves to the olive oil in a small pot. Place on a low heat and cook until the garlic is soft.
Drain but keep the oil.
Add the drained warm potatoes to a food processor with the salt,pepper, drained cooked garlic, raw garlic, and puree until smooth.
Add the vinegar and oil alternately in thirds, until you have the desired taste and consistancy.
If necessary pit the olives and cut them in half lengthwise.
Quarter the cherry tomatoes.
Zest and juice the lemon.
Pick the leaves and rip or cut into 1-2 cm pieces.
Drain the capers.
Heat a large pan to a high temperature.
Season the prawns with the olive oil and salt.
Lay the prawns in the hot pan and let them sit to caramelise the side.
Turn them over and repeat on the other side, taking out and placing in a clean bowl.
Add the olives and capers to the prawn pan, swirling around to collect the caramelisation, add the lemon and juice, cherry tomatoes and any juices from the prawns.
Lastly before serving, add the basil.
Place 5 dots of Skordalia on a plate, a prawn on each.
Spoon over the warm salsa and pan juices.
«This dish would go equally well with either scallops or even lamb steaks. This particular recipe has less raw garlic, but adapt to personal taste!»