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🍽️ Egg and Prawn Salad

480 kcal · 30 min · 4 servings

Ingredients

• 2 eggs
• 300 g large shrimp (headless)
• 1 tbsp vegetable oil
• 1 bunch spring onions
• 2 tbsp white wine vinegar
• 4 tbsp grape seed oil
• salt
• pepper (freshly ground)
• dill tips (for garnish)

Instructions

1. 1. Boil the eggs for 10 minutes until hard-boiled. Immediately rinse them under cold water to make peeling easier. Peel the eggs and slice them.
2. 2. Remove the prawn tails from their shells. Cut them open along the back with a sharp knife and remove the dark vein. Fry the prawn meat in hot vegetable oil for 5 minutes on all sides. Let it cool down and slice it as well.
3. 3. Wash the spring onions and trim off the dry ends. Slice them diagonally into thin rings.
4. 4. Whisk together vinegar, grape seed oil, salt, and pepper to make a dressing. Taste and adjust the seasoning. Mix the prawns and spring onions with the dressing and let them marinate for 10 minutes. Add the egg slices to the salad. Serve the dish garnished with fresh dill.

Nutrition per serving

• kcal: 480
• Protein: 35 g · Fett/Fat: 33 g · Carbs: 11 g