Mini potato pancakes with prawns

Name: Mini potato pancakes with prawns
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 16 raw king prawn tails (approx. 250 g); 1/2 (approx. 150 g) Avocado; 1-2 TABLESPOONS Lemon juice; 3-4 Salad leaves from Frisée; 1 small onion; 1 Garlic clove; 100 g Whole milk yoghurt; 25 g Salad Mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Potatoes; 1 Egg Yolk; 15-20 clarified butter

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

16 raw king prawn tails (approx. 250 g)
1/2 (approx. 150 g) Avocado
1-2 TABLESPOONS Lemon juice
3-4 Salad leaves from Frisée
1 small onion
1 Garlic clove
100 g Whole milk yoghurt
25 g Salad Mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Potatoes
1 Egg Yolk
15-20 clarified butter

Directions

1
Peel the shrimps, down to the tail fin and remove the intestines. Peel the avocado half, cut into cubes and sprinkle with lemon juice. Clean and wash the salad, pluck into bite-sized pieces and drain. Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press.
2
Mix yoghurt, mayonnaise and garlic. Season with salt and pepper. Peel potatoes, grate finely and mix with onion and egg yolk. Season with salt and pepper. Heat some clarified butter in a large pan and bake about 16 small (about 4 cm Ø) potato pancakes. Keep warm. Heat the remaining fat in a pan and fry the prawns for 2-3 minutes, turning them over. Season with salt and pepper. Arrange the avocados and prawns on the buffers and serve garlic cream and salad.
3
Heat some clarified butter in a large pan and bake about 16 small (about 4 cm Ø) potato pancakes. Keep warm. Heat the remaining fat in a pan and fry the prawns for 2-3 minutes, turning them over. Season with salt and pepper. Arrange the avocados and prawns on the buffers and serve garlic cream and salad. Results in about 16 pieces
4
Preparation time 50-60 minutes