Crispy bowl with prawns and bacon

Name: Crispy bowl with prawns and bacon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Butter; 1 package (360 g; 18 triangular dough plates) Yufka dough; 4 medium-sized tomatoes; 7-10 Tbsp Dill; 200 g Sour cream or crème fraîche; 300 g Whole milk yoghurt; 2 TABLESPOONS Horseradish (glass); 7-10 Tbsp salt, white pepper; 6 ready-to-cook shrimps without head and shell; 1 TABLESPOON Oil; 6 discs Breakfast bacon (Bacon)

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Butter
1 package (360 g; 18 triangular dough plates) Yufka dough
4 medium-sized tomatoes
7-10 Tbsp Dill
200 g Sour cream or crème fraîche
300 g Whole milk yoghurt
2 TABLESPOONS Horseradish (glass)
7-10 Tbsp salt, white pepper
6 ready-to-cook shrimps without head and shell
1 TABLESPOON Oil
6 discs Breakfast bacon (Bacon)

Directions

1
Melt the butter at a mild heat. 12 troughs of a moufflon sheet with some
2
Spread the butter. Halve the yufka egg corners once lengthwise. Brush each piece of dough with some butter. Line muffin troughs with 3 pieces of dough each. Bake everything in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes. Let them cool down on a cake rack
3
Wash, quarter, seed and dice the tomatoes. Wash, pluck and finely chop the dill, except for a little garnish. Mix with sour cream, yoghurt, diced tomatoes and horseradish. Season with salt and pepper. Carve the shrimps lengthwise on the outside and remove the intestines
4
Wash the shrimps and pat them dry. Heat the oil in a large coated pan. Fry the prawns for about 4 minutes, turning them over. Fry bacon in a large pan without fat until crispy. Just before serving, spread horseradish cream, prawns and bacon in the bowls. Garnish with rest of dill