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Prawns in a potato coating

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Ingredients for 4 servings:

  • 12 prawns
  • 2 large potatoes, waxy
  • 50 ml balsamic vinegar, white
  • 1 egg yolk
  • 1 tbsp honey
  • 150 ml oil
  • n. B. Salad, mixed of your choice
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

on salad with white balsamic vinegar dressing

Remove the prawns from their shells and remove the intestines. Peel the potatoes and use a vegetable slicer to create long potato strings. Wrap the prawns in the potato strings. Fry in oil until golden brown. Finish cooking on a baking sheet lined with parchment paper (at 140°C top/bottom heat for about 10 minutes). Before serving, season with salt and pepper and arrange on the salad. Wash the lettuce and cut into bite-sized pieces. Mix together the vinegar, egg yolk, salt, pepper, and honey. Slowly add the oil while stirring. Drizzle over the salad, if desired; refrigerate any leftovers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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