SPANISH POTATOES WITH PRAWNS
What do you need?
• 400 gram raw prawns
• 300 gram small potatoes (2-5 cm)
• 125 gram mini corn
• 2/3 cup freshly chopped coriander (alternatively use basil or parsley)
• 1 red capsicum
• 1 yellow capsicum
• 1 red onion
• 1 tbsp. lemon grass paste
• ½ tsp. smoked paprika
• 1 chilli pepper
• 3 tbsp. olive oil
• Pinch of pepper
• ½ tsp. sea salt or “fleur de sel”
• 2 tbsp. sour cream (optional)
Rinse the potatoes, dry them and leave the skin on.
If they are bigger than 2 cm cut them into 2 halves.
Chop the coriander.
Remove the seeds from both capsicums and dice.
Cut the chilli pepper as fine as possible, after discarding the seeds.
Slice the onion in half rings.
Rinse and drain the prawns, dry them with paper kitchen cloth.
If they are frozen, defrost them first by putting them in a bowl with hot water.
In a deep frying pan with lid, heat up 3 tbsp. of olive oil and bake the raw potatoes on a high heat for 5 minutes or until they are golden. Turn to a medium heat and cover with lid.
In another pan, bake the onion in some olive oil until translucent.
Add the capsicum, pepper and mini corn. Stir, add the smoked paprika and lemon grass paste.
Let it simmer on a medium heat for 10 minutes.
In the meantime, stir the potatoes and check on them, by inserting a sharp knife. If the knife goes through smoothly, they are done. If not, cover with lid and continue cooking for an extra few minutes.
Add the prawns to the capsicum blend and bake until they turn pink on both sides. This should be really quickly, after 2-3 minutes.
Take away from the heat.
Combine the vegetables and prawns with the potatoes (away from the heat).
Add pepper and salt to your own taste.
Sprinkle with coriander. Toss.
Serve with some sour cream on the side.
© Magali Schockaert and Gourmetonboard.com, 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.