Potato Pancakes with King Prawns
- 750 grams waxy potatoes
- 1 medium egg
- 2 tablespoons Pastry flour
- freshly ground pepper
- 60 grams clarified butter
- 12 King prawn (shells intact)
- 1 bunch scallions
- 1 Red Pepperoncini
- 2 tablespoons olive oil
- 1 cup Crème fraiche
- 4 tablespoons finely chopped Fresh herbs (such as parsley, dill, chives, basil)
Rinse, peel and grate the potatoes. Mix the grated potatoes with the egg and flour and season with salt and pepper. Working in batches, heat a bit of clarified butter in a pan and spoon 2-3 tablespoons of the potato mixture in. Cook until golden brown on both sides, remove from heat, cover to keep warm and continue with the remaining clarified butter and potato mixture.
Rinse the shrimp and pat dry. Rinse the scallions and chop finely. Cut the pepperoncini in half lengthwise, remove the seeds and chop finely.
Heat the olive oil in a large pan and sauté the king prawns for 4-5 minutes. Add the scallions and pepperoncini, sauté briefly and remove from heat.
Stir the chopped herbs into the crème fraîche and season with salt and pepper. Arrange the potato pancakes and king prawns on plates, top the potato pancakes with a dollop of crème fraîche and serve.