Potato salad with sweet potatoes and apple-bacon marinade with fiery prawns
easy
60 mins
60 mins
Ingredients
- 1 kg Sweet potatoes
- 1 kg Potatoes
- 2 Federation Spring onions
- 2 medium-sized onions
- 8 TABLESPOONS Oil
- 1 TEASPOON Vegetable broth
- 10 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 g Breakfast bacon (Bacon)
- 1 medium-sized apple
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 800 g ready-to-cook shrimps (without head and shell; fresh or frozen)
- 1 red chilli pepper
- 7-10 Tbsp Salt
- 3 TABLESPOONS Oil
Directions
- 1
For the salad Wash all potatoes. Cook the sweet potatoes for 10-15 minutes depending on their size and the other potatoes for about 20 minutes. Quench, peel and let cool down.
- 2
Clean, wash and finely chop the spring onions. Peel and finely chop the onions. Fry them in 2 tablespoons of hot oil until transparent. 1⁄4 Add l water and stock, bring to the boil. Stir in 4 tbsp vinegar. Season.
- 3
Cut the potatoes into slices. Mix with spring onions and hot marinade. Leave to stand for at least 2 hours.
- 4
For the shrimps, defrost frozen shrimps. Clean the chilli, cut lengthwise, remove seeds, wash and chop. Wash the shrimps and dab dry. Fry in 3 tbsp. hot oil in 2-3 portions all around for approx. 2 minutes.
- 5
Add the chilli and fry briefly. Salt the prawns and let them cool down.
- 6
For the salad, fry the bacon in a large pan until crispy and drain on kitchen paper. Wash the apple, quarter it, remove the seeds and grate finely. Mix with 6 tbsp vinegar, salt and pepper. Fold in 6 tbsp. oil.
- 7
Crumble and add the bacon. Mix the marinade with the potato salad. Season to taste again. Arrange prawns on top.
Nutrition Facts
560 kcal
60 g
22 g
26 g
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