Crispy potato pancakes with garlic prawns

Name: Crispy potato pancakes with garlic prawns
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 4 TABLESPOONS (à approx. 25 g) Salad cream; 1 (150 g) Mugs; 7-10 Tbsp Whole milk yoghurt; 2-3 Garlic cloves; 1 medium onion; 6 (à 60 g) Frozen Potato Pancakes; 200 g Deep-sea prawns (shrimps); 7-10 Tbsp salt, white pepper; 1/2 package TK-Dill; 7-10 Tbsp Lettuce and lemon; 7-10 Tbsp to garnish

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

4 TABLESPOONS (à approx. 25 g) Salad cream
1 (150 g) Mugs
7-10 Tbsp Whole milk yoghurt
2-3 Garlic cloves
1 medium onion
6 (à 60 g) Frozen Potato Pancakes
200 g Deep-sea prawns (shrimps)
7-10 Tbsp salt, white pepper
1/2 package TK-Dill
7-10 Tbsp Lettuce and lemon
7-10 Tbsp to garnish

Directions

1
Preheat oven: electric cooker: 200 °C / circulating air: 175 °C / gas: stage 3. Mix salad cream and yoghurt. Peel the garlic and press it directly onto the sauce using a press.2 Peel the onion, cut it into fine cubes and add it to the sauce.
2
Mix everything well. Place the potato pancakes on the baking tray and bake for 10-15 minutes. 3. rinse the shrimps with cold water. Drain well, dab dry if necessary. Fold into the sauce. Season with salt and pepper.
3
Turn the buffer and bake for another 10 minutes.4 Stir the dill into the sauce without defrosting it. Arrange 2-3 buffers and garlic prawns on plates. Garnish as desired with lettuce leaves and lemon wedges.