Potato and prawn skewers with wasabi dip

Name: Potato and prawn skewers with wasabi dip
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 18 medium-sized, new potatoes; 12 cherry tomatoes; 12 raw shrimps (about 25 g each; without head, in shell); 7-10 Tbsp Salt; 3 TABLESPOONS Lemon juice; 2 Spring onions; 5 TABLESPOONS Olive oil; 1/2 bunch Dill; 250 g Low-fat curd; 1-2 TEASPOONS Wasabi; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 12 wooden skewers

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

18 medium-sized, new potatoes
12 cherry tomatoes
12 raw shrimps (about 25 g each; without head, in shell)
7-10 Tbsp Salt
3 TABLESPOONS Lemon juice
2 Spring onions
5 TABLESPOONS Olive oil
1/2 bunch Dill
250 g Low-fat curd
1-2 TEASPOONS Wasabi
7-10 Tbsp Pepper
7-10 Tbsp Sugar
12 wooden skewers

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. In the meantime wash tomatoes. Peel prawns, except for the tail fin, and remove the intestines. Wash shrimps, dab dry and season with salt and about 2 tbsp. lemon juice.
2
Clean, wash and chop the spring onions. Drain the potatoes, let them cool down briefly and cut in half. Alternately put shrimps, halved potatoes, spring onions and tomatoes on skewers.
3
Heat 4 tablespoons of oil in portions in a large, coated frying pan. Fry the skewers for 5-6 minutes, turning them in portions. Remove and keep warm. For the dip, wash the dill, pat dry and pluck the flags.
4
Cut the dill finely except for a few flags for garnishing. Mix quark, 1 tablespoon olive oil, 1 tablespoon lemon juice, dill and wasabi. Season to taste with salt, pepper and sugar. Arrange skewers on plates. Garnish with dill flags.
5
Add wasabi dip.