Potato Pancakes with King Prawns
Nutritional values
(Percentage of daily recommendation)
| Calorie | 658 cal. | (31 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,286 mg | (32 %) | ||
| Calcium | 283 mg | (28 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 150 μg | (75 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 263 mg | |||
| Cholesterol | 340 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 750 grams waxy potatoes
- 1 medium egg
- 2 Tbsps Pastry flour
- salt
- freshly ground pepper
- 60 grams clarified butter
- 12 King prawn (shells intact)
- 1 bunch scallions
- 1 Red Pepperoncini
- 2 Tbsps olive oil
- 1 cup Crème fraiche
- 4 Tbsps finely chopped Fresh herbs (such as parsley, dill, chives, basil)
Preparation steps
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.
