Grilled Prawns with Sweet Potato Dip


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

Servings
For 4 people


Nutritional Information

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


Ingredients

  • Dip
  • 1 tbsp. hot curry powder
  • 1 tsp. coriander
  • 2 tbsp. olive oil
  • 1 garlic cloves, finely chopped
  • 1 pinch cinnamon
  • 1 lime, heiss abgespült, trockengetupft, abgeriebene Schale und 1 TL Saft
  • 1 sweet potatoes mit der Schale (ca. 200 g), längs halbiert
  • 1 tsp. salt
  • 100 g sour single cream
  • Shrimp
  • 8 organic giant prawns, raw, peeled without the tail (approx. 300 g)
  • 2 stick lemongrass, cut in half lengthways
  • 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.
  • Shrimp

    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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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