John Myers
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Curry Quail Egg Salad and Party Prawns
The perfect curry quail egg salad and party prawns recipe with a picture and simple step-by-step instructions.
Curry quail egg salad: (Alternatively 6 small chicken eggs)
- 24 Quail eggs (here: from the neighbor who keeps quails!)
- 4 tbsp Mayonnaise
- 2 big pinches Coarse sea salt from the mill
- 1 tsp Mild curry powder
Party prawns:
- 2 Packs Party prawns à 110 g (cooked, peeled with tail element)
- 2 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Serve:
- 4 Slices of bread
- 1 Tomato (2 * ½) for garnish
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Curry Quail Egg Salad:
- Boil the quail eggs in a small saucepan with water for about 5 minutes, quench and carefully peel off. Mix the quail eggs with mayonnaise (4 tablespoons 9, coarse sea salt from the mill (2 big pinches) and mild curry powder (1 teaspoon).
Party prawns:
- Slowly fry the prawns in a pan with butter (2 tbsp) on both sides until golden-brown and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Serve:
- Toast slices of toast bread, distribute on 2 plates and top with the curry quail egg salad and party prawns, garnish with ½ tomato, season the plates with salt and pepper again and serve
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