Prawns in nut crust on roasted mediterranean vegetable cubes
easy
30 mins
30 mins
Ingredients
- 6 raw shrimps (30 g each; without head, in shell)
- 300 g Potatoes
- 150 g Carrots
- 1 red pepper
- 1 egg (size M)
- 50 ml dry white wine
- 50 g Flour
- 1 knife tip Baking Powder
- 7-10 Tbsp Salt
- 7-10 Tbsp Lemon Pepper
- 1 untreated lemon
- 500 ml Oil for frying + 2 tablespoons of oil
- 75 g chopped almonds
- 100 ml Vegetable broth (instant)
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp Sugar
- 1/4 collar Coriander
Directions
- 1
Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Peel, wash and finely dice the potatoes. Clean, wash and finely dice carrots and peppers.
- 2
Beat the egg with the whisks of the hand mixer. Stir in wine. Mix flour and baking powder, sieve on top and stir in. Season with salt and lemon pepper. Wash the lemon thoroughly and cut into slices.
- 3
Heat 500 ml oil in a high pot (approx. 180 °C). Dip the shrimps in the dough, drain them, turn them in almonds and fry them in the oil for 6-8 minutes while turning. Remove and keep warm.
- 4
Dip lemon slices into the remaining dough. Pour into the frying oil and fry for approx. 4 minutes. In the meantime, heat 2 tablespoons of oil in a pan, add diced carrots, potatoes and peppers and fry vigorously while turning.
- 5
Deglaze with stock and lemon juice, bring to the boil, cover and simmer over medium heat for 4-5 minutes. Season to taste with salt, sugar and lemon pepper. In the meantime, wash the coriander, shake dry and pluck the leaves from the stalks.
- 6
Add to the vegetables and mix in briefly. Arrange the prawns on the vegetables with lemon slices.
Nutrition Facts
240 kcal
15 g
14 g
11 g
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