- Ingredients
- tiger prawns
- 300 gram
- mozzarella cheese
- 250 gram
- garlic
- 2 clove
- chili pepper
- 1
- herb butter
- 3 tablespoon
- potatoes (waxy)
- 100 gram
- sage
- 1 handful
- salt
- 1 pinch
- pepper
- 1 pinch
- Full ingredient details
- Timing
- Preparation Time:
- 20 minutes
- Waiting time:
- 0 minutes
- Cooking Time:
- 20 minutes
- This recipe:
- Serves:
- 2
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- This recipe by:
- petra
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prawns au gratin with cheese and potato skewers
Ingredients
| tiger prawns | 300 gram | |
| mozzarella cheese | 250 gram | |
| garlic | 2 clove | |
| chili pepper | 1 | |
| herb butter | 3 tablespoon | |
| potatoes (waxy) | 100 gram | |
| sage | 1 handful | |
| salt | 1 pinch | |
| pepper | 1 pinch |
Preparation
- Boil the potatoes in salt water. Leave to cool, then peel and cut into slices. Clean and peel the prawns.
- Leave the mozarella to leak, then cut 125 grams into cubes, and the remaining 125 grams into slices.
- Peel the garlic. Remove the seeds from the chili pepper. Chop the garlic and chili. Heat some oil in a pan, and fry the garlic and chili shortly. Add the prawns and fry for 5 minutes until pink, then add the cubed mozarella, reduce the heat, and leave the cheese to melt.
- Wash the sage, and remove the leaves from the stalk. Alternate two potato slices with 1 sage leave and 1 mozarella cheese slice on small skewers or tooth picks.
- Bake at medium heat for about 4 minutes, until the cheese is soft, and the potato slices warm.
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