John Myers
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Cheese Sparrows with Garlic Prawns
The perfect cheese sparrows with garlic prawns recipe with a picture and simple step-by-step instructions.
for the sparrows
- 400 g Flour
- 4 Free range eggs
- 0,25 liter Lukewarm water
- 0,5 teaspoon Salt flavored with chilli
for the shrimp
- 8 Fresh prawns
- 1 Clove of garlic
- 1 teaspoon Olive oil
for the cheese sauce
- 0,125 liter Liquid vegetable stock
- 0,125 liter Cream
- 150 g Processed cheese double cream setting
- Parsely
- Worcester sauce
- for the sparrows. Beat the eggs with the sifted flour, add salt and add water until the dough is viscous. Continue beating until the dough starts to bubble, let it rest for 10 minutes. Now rub the dough through a spaetzle sieve in hot water and cook until the sparrows swim at the top, then remove with a slotted trowel – let it drip off briefly.
- For the prawns, peel the garlic and cut into slices, heat some oil in the pan and roast the garlic with the prawns.
- for the sauce; Put the vegetable stock in the pan where the prawns were seared and bring to the boil. Add the cheese and cream and slowly melt, refine with parsley and season with Worcester sauce.
- Now serve the spaetzle with sauce and prawns. Very tasty for the first try … only afterwards the kitchen looked like a battlefield.
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