Two kinds of crispy baskets with horseradish dill cream

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 100 g Butter
  • 1 package (360 g; 18 triangular dough plates) Yufka dough
  • 250 g Tomatoes
  • 1/4 collar Dill
  • 200 g Schmand
  • 300 g Whole milk yoghurt
  • 2 TABLESPOONS Horseradish (glass)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 6 (à 40 g; without head, in shell) raw prawns
  • 1 TABLESPOON Oil
  • 6 discs Bacon

Directions

  1. 1

    Melt the butter. Grease a muffin tin (12 troughs) with some of the butter. Halve the yufka dough triangles once lengthwise. Brush each piece with butter and line the muffin form troughs with 3 pieces of dough each.

  2. 2

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 15-20 minutes. Wash tomatoes, cut into quarters, remove seeds and dice the flesh.

  3. 3

    Wash the dill, shake dry, pluck flags from the stalks and cut finely, except for a little to garnish. Mix sour cream, yoghurt, diced tomatoes, dill and horseradish. Season to taste with salt and pepper.

  4. 4

    Let the baskets cool down on a cake rack. Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Heat the oil and fry the prawns for approx. 4 minutes while turning.

  5. 5

    Fry the bacon in a pan without fat for approx. 4 minutes while turning until crispy. Spread cream, prawns and bacon on the baskets. Garnish with dill.

Nutrition Facts

KCAL
270 kcal
CARBS
24 g
FATS
16 g
PROTEINS
9 g