Prawns with salsa rosa

Prawns with salsa rosa

Chelsea, fashion writer


„I love this stylish recipe because it’s easily done and prepared ahead for dinner with friends.“

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g
cooked prawns
150 g
crème fraîche
50 g
ketchup
1 tsp
cognac
1 dash
hot sauce
1
lime (juice)
½ tsp
sugar
2
endives
1
avocado
2 sprigs
dill
salt
pepper
Metric
Imperial
  • 300 g cooked prawns
  • 150 g crème fraîche
  • 50 g ketchup
  • 1 tsp cognac
  • 1 dash hot sauce
  • 1  lime (juice)
  • ½ tsp sugar
  • 2  endives
  • 1  avocado
  • 2 sprigs dill
  • salt
  • pepper

Utensils

  • citrus press
  • cutting board
  • knife
  • small mixing bowl

Enjoy with

Riesling
A white wine like Riesling is a perfect match to prawns.

Nutrition per serving

Cal
552
Protein
31g
Fat
38g
Carb
21g

Step 1/3

In a bowl, mix together crème fraîche, ketchup, cognac, hot sauce, sugar, salt, and pepper. Squeeze lime and add juice to the bowl.
  • 150 crème fraîche
  • 50 ketchup
  • 1 tsp cognac
  • 1 dash hot sauce
  • 1 lime
  • ½ tsp sugar
  • salt
  • pepper
  • citrus press
  • small mixing bowl

In a bowl, mix together crème fraîche, ketchup, cognac, hot sauce, sugar, salt, and pepper. Squeeze lime and add juice to the bowl.

Step 2/3

Remove shell from prawns. Trim stem of endives and chop it. Finely chop dill and dice avocado.
  • 300 cooked prawns
  • 2 endives
  • 2 sprigs dill
  • 1 avocado
  • cutting board
  • knife

Remove shell from prawns. Trim stem of endives and chop it. Finely chop dill and dice avocado.

Step 3/3

Transfer endives, avocado and prawns to a serving glass and top with salsa rosa. Serve with chopped dill.

Transfer endives, avocado and prawns to a serving glass and top with salsa rosa. Serve with chopped dill.