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Grilled prawns with a sweet potato dip
30 m active | 1 h 4 m total
Nutrition facts per serving:
  • Energy in kcal about 169
  • Fat about 10g
  • Carbohydrates about 9g
  • Protein about 9g
This is needed
This is needed for 4 people
  • 1 tbsp hot curry powder
  • 2 tbsp olive oil
  • 1 tsp coriander
  • 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
  • 8 raw jumbo prawns, peeled except for tail (organic) (approx. 300 g)
  • 2 sticks lemongrass, halved lengthwise
  • 0.5 tsp salt
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And that's how it's done
And that's how it's done
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.
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.