Pan-Seared Beef Liver & Prawns with Mustard Enoki Mushrooms and Potato-Bread Hash

A rich and textural dish pairing earthy beef liver with succulent prawns, brightened by a tangy mustard-infused mushroom sauce and crispy potato-bread croutons.

Ingredients

• 300g beef liver, sliced into 1cm strips
• 150g prawns, peeled and deveined
• 2 medium potatoes, peeled and diced into 1cm cubes
• 1 bundle enoki mushrooms, roots trimmed and separated
• 1 slice white bread, torn into small bite-sized pieces
• 1 tsp mustard seeds, lightly crushed
• 2 tbsp butter
• 1 tbsp oil
• 1 tbsp flour
• 1 tsp vinegar
• Salt and black pepper to taste

Instructions

Use medium-high heat to ensure the liver and prawns sear quickly without becoming rubbery.

1. Heat oil and 1 tbsp of butter in a large skillet over medium heat. Add the diced potatoes, season with salt and pepper, and sauté for 10–12 minutes until golden and tender.
2. Add the torn bread pieces to the skillet with the potatoes. Fry until the bread is toasted and crunchy. Remove the potato and bread mixture from the pan and set aside.
3. Lightly dust the liver strips with flour, salt, and pepper. In the same skillet, melt the remaining butter. Sear the liver for about 2 minutes per side until browned but slightly pink in the center. Remove and set aside.
4. Add the prawns to the pan. Sear for 1–2 minutes until pink and opaque. Remove and set aside.
5. Add the enoki mushrooms and crushed mustard seeds to the pan. Sauté for 2 minutes until the mushrooms wilt. Pour in the vinegar and a splash of water to deglaze the pan, scraping up the browned bits to create a light sauce.
6. Return the liver, prawns, potatoes, and bread to the pan. Toss gently for 30 seconds to coat everything in the mustard-mushroom sauce.

Serve immediately while the potatoes and bread remain crispy.