Southern French Prawns on Sweet Potato Carpaccio with Wild Herbs with Chilli and Sprouts

Boil the sweet potatoes in the saucepan until they are al dente. If necessary prick with a skewer. Do not put the potatoes in cold water, but let them continue to cook in their own heat.

Prepare a bowl for the stock. You put 50 g butter in the bowl. Then pour on the 250 ml white wine (no matter what type you choose). Chop the garlic cloves and add to the bowl. Sprinkle a pinch of sea salt and a pinch of pepper on the butter.

Now fry the prawns in a pan without a shell in olive oil. Please make sure that they stay glassy. When the prawns have reached the desired cooking point, please remove them from the pan.

Now the stock that you have prepared in the bowl goes into the hot pan. Please remove the olive oil as much as possible. When the butter has combined with the white wine, please add the 250ml kitchen cream (the high fat content of the cream is important to reduce it). Please add a little rosemary and a little lemon thyme to the whole. The sauce should only take on the taste.

Please take the sweet potato now and cut it into very thin slices (can also be done on the machine). They then put them on the plate.

Now put the prawns back into the sauce. On a second pan, add a few stalks of lemon thyme, a little rosemary and wild herbs with a little olive oil.

You lightly bake the herbs in the oil. When done, drain them on a piece of kitchen roll until they are crispy. Now chop the chilli into large slices and roast it lightly. Before the sauce is ready, add a few squirts of half a lime to the sauce. Please do not let the sauce cook too long, otherwise the butter will separate from the cream (if necessary it will set a little). Arrange with a flower or sprouts as desired.