Grilled prawns with a sweet potato dip

Total time: 1hr 04m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 169 Kcal, 9g Protein, 9g Carbohydrates, 10g Fat


  • Dip
  • 1 tbsp hot curry powder
  • 1 tsp coriander
  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 pinch cinnamon
  • 1 lime, heiss abgespült, trockengetupft, abgeriebene Schale und 1 TL Saft
  • 1 sweet potato mit der Schale (ca. 200 g), längs halbiert
  • 1 tsp salt
  • 100 g sour single cream
  • Prawns
  • 8 raw jumbo prawns, peeled except for tail (organic) (approx. 300 g)
  • 2 sticks lemongrass sticks, halved lengthwise
  • 0.5 tsp salt

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  • Dip

    Mix the oil with all the other ingredients up to and including the salt, transfer to 2 sheets of aluminium foil. Place the potatoes face down on top, wrap well in the foil. Charcoal/gas/electric barbecue: Cover and grill the potatoes over/on a medium heat (approx. 200°C) for approx. 15 mins. on each side. Remove the potatoes from the grill, increase the heat to 240°C. Allow the potatoes to cool, scoop out the flesh with a spoon, puree with ½ of the lime zest, the lime juice and the sour single cream.
  • Prawns

    Pierce the prawns in the middle with a toothpick, thread the prawns onto the lemongrass skewers, season with salt and the remainder of the lime zest. Grill the prawns over/on a very high heat (approx. 240°C) for approx. 2 mins. on each side, serve with the dip.

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