Potato salad with fried prawns

Name: Potato salad with fried prawns
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g frozen peas; 800 g waxy potatoes; 8 Dill flags; 150 g Cucumber; 4 TSP Horseradish (glass); 300 g Schmand; 100 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 12 (à 25 g; without head, with shell) raw prawns; 1 Garlic clove; 2 stem(s) Thyme; 1 TABLESPOON Oil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g frozen peas
800 g waxy potatoes
8 Dill flags
150 g Cucumber
4 TSP Horseradish (glass)
300 g Schmand
100 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
12 (à 25 g; without head, with shell) raw prawns
1 Garlic clove
2 stem(s) Thyme
1 TABLESPOON Oil

Directions

1
Defrost the peas. Wash potatoes and cook in boiling water for about 20 minutes. Drain potatoes, rinse and peel. Let cool down a little. Wash dill, shake dry and chop finely, except for 4 flags.
2
Wash the cucumber, dab dry and cut into cubes. Mix horseradish, yoghurt and sour cream, season to taste with salt, pepper and a little sugar. Quarter the potatoes and put them in a bowl with cucumber, dill and peas.
3
Fold in sour cream. Let the salad marinate briefly. In the meantime peel the prawns and remove the intestines. Wash the prawns and pat dry. Peel and crush garlic. Wash thyme and dab dry.
4
Heat the oil in a frying pan. Gently fry the prawns, garlic and thyme for approx. 4 minutes, turning them over. Season with salt and pepper. Flavour salad with salt, pepper, sugar and horseradish. Arrange salad and prawns on plates, garnish with dill flags.