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🍽️ Crispy Potato and Prawn Rolls

571 kcal · 30 min · 4 servings

Ingredients

• 350 g potatoes (floury, waxy-cooking)
• salt
• pepper (from the mill)
• 8 shrimp (size 13/15; peeled, ready for cooking)
• 2 tbsp oil
• 1 spring onion
• 0.5 bunch cilantro
• 2 tbsp sesame oil
• oil (for frying)
• 4 sheets spring roll pastry (frozen) (frozen; approx. 21 x 21 cm)
• 1 egg yolk
• 200 g crème fraîche
• 50 ml teriyaki sauce

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into large chunks.
3. 3. Boil the potato chunks in salted water for about 20 minutes.
4. 4. Drain the cooking water.
5. 5. Let the potatoes steam dry for a moment.
6. 6. Press the potatoes through a potato ricer.
7. 7. Season the potato mixture with salt and pepper.
8. 8. Rinse the prawns and pat them dry with kitchen paper.
9. 9. Chop the prawns finely.
10. 10. Season the prawns with salt and pepper.
11. 11. Heat the oil in a pan.
12. 12. Fry the prawns briefly on both sides.
13. 13. Remove the prawns from the pan.
14. 14. Let the prawns drain on kitchen paper.
15. 15. Trim the spring onions.
16. 16. Slice the spring onions into rings.
17. 17. Chop the spring onion rings finely.
18. 18. Wash the coriander leaves.
19. 19. Shake off excess water from the coriander leaves.
20. 20. Pick the coriander leaves off the stems.
21. 21. Chop the coriander leaves coarsely.
22. 22. Fold the prawns into the potato mixture.
23. 23. Fold the spring onions into the potato mixture.
24. 24. Fold the coriander into the potato mixture.
25. 25. Fold the sesame oil into the potato mixture.
26. 26. Heat the oil in a large pot to about 180 degrees Celsius.
27. 27. Test the oil temperature by holding the handle of a wooden spoon in the fat.
28. 28. The oil is ready when bubbles rise around the handle of the spoon.
29. 29. Lay the spring roll wrappers on your work surface.
30. 30. Let the wrappers thaw.
31. 31. Spread the potato and prawn mixture on the wrappers.
32. 32. Leave a border at the edges of the wrappers.
33. 33. Fold the sides of the wrappers inward.
34. 34. Roll the spring rolls tightly from bottom to top.
35. 35. Brush the top edge of the wrapper with egg yolk on the inside.
36. 36. Press the wrapper edge down firmly.
37. 37. Fry the spring rolls in the oil for about 4 minutes.
38. 38. Remove the spring rolls when they are golden brown.
39. 39. Lift the spring rolls out of the oil with a slotted spoon.
40. 40. Let the spring rolls drain on kitchen paper.
41. 41. Heat the crème fraîche in a small pot.
42. 42. Heat the crème fraîche until it is steaming heavily.
43. 43. Stir the teriyaki sauce into the crème fraîche.
44. 44. Mix the sauce well.
45. 45. Serve the teriyaki cream sauce alongside the spring rolls.

Nutrition per serving

• kcal: 571
• Protein: 25 g · Fett/Fat: 40 g · Carbs: 28 g