Crispy Potato Rösti with King Prawns with Homemade Apple and Plum Jam

applesauce

1. Peel and core the apples and cut into small pieces. Then stir in a little lemon juice. Add the preserving sugar and bring to the boil. When the mass bubbles vigorously, simmer for 4 minutes. Then fill into glasses or refrigerate.

Plum jam

1. Core the plums and cut into small pieces. Then put in a large saucepan with the preserving sugar. When the mass bubbles vigorously, simmer for 4 minutes. Then fill into glasses or refrigerate.

hash browns

1. Prepare the potato rösti batter immediately before frying. Peel the potatoes and onions. Grate both into strips by hand or with a food processor. Then put the eggs in a large bowl and season with salt and pepper. Dust the surface of the dough with flour and knead with your hands. The dough must be slightly sticky – if necessary, add a little more flour.
2. Heat the sunflower oil together with the clarified butter in a large pan. Shape the potato dough into small, flat cakes and place in the pan. Fry until the underside is brown – then turn. When the hash browns are browned on both sides, take them out of the pan and drain them on a plate lined with kitchen paper. Also dab again with kitchen paper.

King prawns and bacon

1. Fry the bacon strips in a pan until crispy and also set aside. In the same pan, fry the prawns in a little clarified butter with the shell or peeled. Season with plenty of salt and a good pinch of 5-spice powder.

Serving

1. To serve, place a small handful of washed and stemmed rocket on the plate – place the hash browns on top and add the shrimp and bacon. Then add apple and plum puree.