Prawns in a crispy potato casing with a colourful salad

Name: Prawns in a crispy potato casing with a colourful salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Romaine lettuce hearts; 1 yellow pepper; 300 g Potatoes; 8 (à 30 g; without head, in shell) raw prawns; 1 TABLESPOON + 30 g flour; 1 egg (size M); 7-10 Tbsp Salt; 1 l Frying oil; 2 TABLESPOONS Ketchup; 2-3 TABLESPOONS Salad Mayonnaise; 1 TABLESPOON Orange juice; 7-10 Tbsp Worcestershire sauce; 7-10 Tbsp Pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Romaine lettuce hearts
1 yellow pepper
300 g Potatoes
8 (à 30 g; without head, in shell) raw prawns
1 TABLESPOON + 30 g flour
1 egg (size M)
7-10 Tbsp Salt
1 l Frying oil
2 TABLESPOONS Ketchup
2-3 TABLESPOONS Salad Mayonnaise
1 TABLESPOON Orange juice
7-10 Tbsp Worcestershire sauce
7-10 Tbsp Pepper

Directions

1
Clean and wash the salad and cut into thin strips. Halve, clean and wash the peppers. Cut the paprika halves into small cubes
2
Peel, wash and grate the potatoes. Peel prawns, except for the tail fin, and remove the intestines. Wash shrimps and pat dry. Put 1 tablespoon of flour in a deep dish. Mix egg, grated potatoes and 30 g flour, season with a little salt and put into a bowl. First turn the prawns in flour, knock off excess flour. Then coat the prawns with the potato mixture
3
Heat the oil in a high pot to approx. 170°C and fry the prawns in it in portions for approx. 4 minutes until golden brown. Take them out and let them drip off on kitchen paper. Ketchup, mayonnaise and orange juice and season to taste with Worcestershire sauce, salt and pepper. Mix salad and paprika cubes. Arrange prawns, salad and cocktail sauce