Potato salad with chilli prawns

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes and sweet potatoes. Cook the potatoes in boiling water for about 20 minutes. Cook sweet potatoes for 10-15 minutes, depending on their size. Drain both potatoes, rinse with cold water and peel. Let them cool down. Clean and wash spring onions and cut into rings. Peel and finely dice the onions. Heat 2 tablespoons of oil in a pan and fry the onions until transparent. Add stock, bring to the boil once and remove from the heat. Stir in 4 tablespoons of vinegar and season with salt and pepper

2. 2

   Cut the potatoes into slices and put them in a bowl with the spring onions. Pour the hot broth marinade over them and let them stand for at least 1 hour. Wash, quarter and core the apple, grate finely. Mix with 6 tbsp vinegar, season with salt and pepper. Fold in 8 tbsp oil, season again. Clean the chillies, cut lengthwise, wash and remove seeds. Cut the pod into small pieces. Wash the shrimps and pat them dry

3. 3

   Heat 1 tablespoon of oil in a frying pan. Fry the bacon in it until crispy, take it out and let it drain on kitchen paper. Fry the prawns in the frying fat while turning for approx. 2 minutes. Add chilli and fry briefly. Season with salt and pepper. Crumble bacon. Arrange potato salad with prawns and bacon. Drizzle with apple vinaigrette. Serve with the rest of the vinaigrette

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
510 kcal

CARBS
60 g

FATS
20 g

PROTEINS
21 g