Prawns with Herb Potatoes

First wash and quarter the triplets and then place in a baking dish. Now chop 200g parsley and pluck the rosemary and thyme from the stalks and pour over the potatoes. Also cut the chives and spring onions and add to the potatoes.

Now add a marinade made from the juice of 3 limes, 50ml olive oil, 2 teaspoons Vegeta to the potatoes and mix everything with your hands (add salt and pepper to taste). Now marinate everything for 45 minutes and stir occasionally. The potatoes need 40 minutes at 200 degrees in the oven, i.e. before the prawns in the oven, as the prawns only need around 10 minutes to prepare.

Boil the corn on the cob until firm and cut into slices. Wash the peppers and cut into small pieces.

Now squeeze the head of garlic and place in a bowl. Chop the remaining parsley and mix with 200 ml of olive oil, the juice of the remaining limes, 1 tablespoon of coarse pepper and 1 tablespoon of coarse salt. Season according to taste.

Now put 4-5 tablespoons of this dressing in a wok and heat it up vigorously. Now add the prawns, corn and peppers and fry until the prawns turn a nice red shade (depending on the amount in the wok, 5-8 minutes cooking time). Deglaze again and again with a little dressing.

Now arrange the potatoes on a plate together with a bowl of the remaining dressing. It is best to fill up the corn, peppers and prawns in a small metal bucket and place on the plate. Pour the bucket on the guest's plate, the bucket is now for the bowls and corn scraps. It's best to dip potatoes and prawns in the dressing every now and then ... Tastes great.