Flatbread corners with prawns

Name: Flatbread corners with prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs (size M); 4 Stem(s) Dill; 500 g Greek yoghurt (10 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 16 raw shrimps (about 20 g each; without head, in shell); 2 TABLESPOONS Oil; 200 g Cucumber; 200 g Flatbread

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs (size M)
4 Stem(s) Dill
500 g Greek yoghurt (10 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
16 raw shrimps (about 20 g each; without head, in shell)
2 TABLESPOONS Oil
200 g Cucumber
200 g Flatbread

Directions

1
Pierce the eggs and cook in boiling water for about 9 minutes. Drain, quench, remove the shell, let it cool down a little. Wash the dill, shake dry and cut finely, except for a few flags for garnishing.
2
Mix yoghurt and dill. Season with salt and pepper. Wash the prawns and dab them dry. Peel prawns, remove intestines. Wash prawns and pat dry. Heat oil in a frying pan, fry shrimps for 3-4 minutes, season with salt and pepper, remove.
3
Wash the cucumber and cut into slices. Cut the eggs into slices. Cut flat bread into 4 pieces, slice. Spread the lower halves with half of the yoghurt. With cucumber, egg slices, shrimps and dill
4
Spread the rest of the yoghurt on top. Place the upper bread halves on top. Arrange on napkins. Garnish with dill flags.