Potato and avocado skewers
easy
60 mins
60 mins
Ingredients
- 1 Egg yolk (size M)
- 3 TABLESPOONS Lemon juice
- 160 ml Sunflower oil
- 1 Garlic clove
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 12 (approx. 360 g) raw shrimps, without head, in shell
- 600 g small, new potatoes
- 15 g Butter or margarine
- 6 TABLESPOONS Chili Chicken Sauce
- 1 1/2 Avocados
- 1 untreated lemon
- 12 Wooden shashlik skewers
Directions
- 1
Place the egg yolks and 1 teaspoon of lemon juice in a tall beaker and whisk with the whisk of the hand mixer for 1-2 minutes. While stirring, gradually add 125 ml of oil at room temperature. Peel garlic and press it through a garlic press to make mayonnaise. Season mayonnaise with salt and pepper. Put it in a cold place.
- 2
Wash the prawns, peel them down to the tail fin and remove the intestines. Scrub the potatoes thoroughly in cold water, drain and cut in half. Heat the remaining oil in a frying pan and fry the potatoes for 10-12 minutes while turning. Season with salt and pepper and remove from the pan. Put the fat in the hot pan and fry the prawns for about 3 minutes, turning them over. Finally, add 2-3 tablespoons of chilli-chicken sauce to the pan and toss the prawns in it. Let them cool down a little. Halve the avocados, remove the stone and quarter each half. Sprinkle the avocados with the remaining lemon juice. Wash the lemon, dab dry and cut into narrow slices.
- 3
Finally, add 2-3 tablespoons of chilli-chicken sauce to the pan and toss the prawns in it. Let them cool down a little. Halve the avocados, remove the stone and quarter each half. Sprinkle the avocados with the remaining lemon juice. Wash the lemon, dab dry and cut into narrow slices. Put potatoes, shrimps, avocado pieces and lemon wedges on 12 skewers and arrange on plates. Serve with aioli and remaining chilli-chicken sauce
Nutrition Facts
810 kcal
31 g
66 g
23 g
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