John Myers
Contents
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Ingredients
For the prawns:
- 800 g Fresh prawns
- 50 g Butter
- 2 Pc. Lemons
- 2 Pc. Red onions
- 2 Pc. Chili peppers
- 2 Pc. Garlic cloves
- 1 Pc. Bouillon cube
- 1 Pr Salt
- 1 Pr Pepper
For the cassava tartlets
- 2 Pc. Cassava fresh
- 1 liter Oil
For the bed of lettuce:
- 100 g Mixed salad
- 10 Pc. Cherry tomatoes
Instructions
- First, peel the onions and garlic and mix together with the juice of a lemon using a hand mixer to form a paste and season it with salt and pepper as desired.
- Marinate the prawns with onions, garlic, salt, pepper and lemons with a little olive oil and chill.
- Peel the cassava roots, cut into large pieces and boil in salted water. Be careful that the cassava does not become too soft, but is still slightly firm.
- Mash with a potato masher and add five teaspoons of the paste made. Continue pounding until the paste can be kneaded.
- Knead with your hands on the worktop.
- Finally, put the dough on a plate and shape it into a shape about one cm thick.
- To prevent the mixture from sticking to the plate, put a drop of oil on the plate and let the dough rest there for at least an hour.
- Then bring the prawns to the boil in water with the addition of a stock cube until they are cooked. Peel the prawns after cooling.
- Then marinate the prawns with the previous paste and fry them briefly in butter.
- Bring the stock to the boil together with the butter, onions, lemons, chilli peppers and a stock cube until a thick sauce is formed.
- Cut out round tartlets from the cassava dough and deep-fry in simmering oil until brown on both sides.
- Finally, place the prawns, the butter sauce and the tartlets on the bed of lettuce and the cherry tomatoes.
Nutrition
Serving: 100gCalories: 510kcalCarbohydrates: 0.7gProtein: 7.7gFat: 53.8g
