John Myers
Contents
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Ingredients
- 500 dag Fresh large prawns with or without the shell
- 1 bunch Basil, marjoram, thyme, rosemary, parsley
- 2 Potato
- 5 Garlic cloves
- 2 Figs fresh
- 1 Salt, pepper, olive oil
- 2 Tomatoes, peppers, cucumbers-small, onions-small
- 1 tbsp Balsamic vinegar with lemon - or just half a lemon
- 1 Lemon fresh
Instructions
- Pre-cook the potatoes for 15 minutes. Wash the prawns and let them dry. Finely chop the herbs and garlic and mix with a large amount of olive oil. Mix the prawns in a bowl with the marinade, stir well and let rest for a while. (Can also be prepared one to two hours before frying).
- Cut the fig from top to bottom with 4 cuts. At the end of the cut, press in with four fingers at the same time. Fig opens like flowers. Peel the potatoes, season them lightly and fry them together with the figs in a pan. (Put in some olive oil). Remove from the pan after frying.
- Prepare the serving plate. Cut the vegetables into large cubes. Use a large piece of lettuce as a base. Put the vegetables on the leaf. Mix the salts and pepper with the olive oil and balsamic vinegar. Sprinkle with fresh basil and, if available, Greek salad spices.
- Now heat the same pan, add the prawns and marinade and fry each side for 2-4 minutes over high heat. Finally add the potatoes and figs. (Warm up again).
- Place the fig and fried potatoes on the serving plate. Add the prawns and marinade - pour a few drops of lemon juice over the prawns. Ready and meal
