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🍽️ Crispy Potato and Prawn Skillet with Sorrel

386 kcal · 30 min · 4 servings

Crispy Potato and Prawn Skillet with Sorrel Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly under running water.
  2. 2. Place the potatoes in a pot of boiling salted water.
  3. 3. Cook the potatoes for about 20 minutes until tender.
  4. 4. Drain the water and rinse the potatoes with cold water to cool them down quickly.
  5. 5. Let the potatoes cool down completely.
  6. 6. Peel the cooled potatoes.
  7. 7. Cut each potato in half.
  8. 8. Peel the onion.
  9. 9. Cut the onion into rings about 1 cm thick.
  10. 10. Wash the cherry tomatoes.
  11. 11. Pat the tomatoes dry with a kitchen towel.
  12. 12. Cut the cherry tomatoes in half.
  13. 13. Wash the sorrel.
  14. 14. Remove any tough stems or wilted leaves from the sorrel.
  15. 15. Spin the sorrel dry.
  16. 16. Cut the sorrel into very fine strips.
  17. 17. Make a longitudinal cut along the back of the prawns.
  18. 18. Remove the vein from the prawns.
  19. 19. Wash the prawns and pat them dry.
  20. 20. Season the prawns with salt, pepper, and chili flakes.
  21. 21. Heat 1 tablespoon of oil in a skillet.
  22. 22. Fry the prawns in the skillet for 1 to 2 minutes on each side.
  23. 23. Remove the prawns from the skillet and set them aside.
  24. 24. Heat the remaining oil in the same skillet.
  25. 25. Place the potato halves and onion rings in the skillet.
  26. 26. Fry the potatoes and onions until golden brown on all sides, for 4 to 5 minutes.
  27. 27. Add the halved cherry tomatoes to the skillet.
  28. 28. Fry everything for another 1 minute.
  29. 29. Season the mixture with salt and pepper.
  30. 30. Return the prepared prawns to the skillet.
  31. 31. Warm the prawns briefly in the skillet.
  32. 32. Fold the sorrel into the potato skillet.
  33. 33. Serve the dish immediately.

Nutrition per serving