Cream Sauce Prawns and Potatoes Pagoda Recipe
Frankly speaking, I was stumped by how to call this simple, healthy but fullfilling home-made recipe reminiscent of the Curry Sauce Mango Prawns and Scallops recipe I posted a couple of days ago!
Friends would probably have kicked me if I had called it “Prawns and Potatoes Sandwich in Cream Sauce”! LOL
As with other recipes, it can be multiplied into many variations. Vegetarians can replace the prawns with boiled cauliflower and Brocoli for example!
Ingredients
- Small -medium prawns: 18 without their shells and kept in a little lemon juice
- Potatoes: 4 medium-large
- zucchini">Courgette/Zucchini: 1 small cut in thin strips (at least 9 or 10. See pic above)
- Eringi Mushrooms or subsitute: 2 large cut in thin strips (at least 9 or 10. See pic above)
- Fresh dill (for decoration)
- Fresh sweet basil (for topping)
- Sauce:
- Shallots: 1 large, finely chopped
- Garlic: 1 large clove, finely chopped
- Red, yellow, green pimento: 2 large tablespoons of each, finely chopped
- Fresh Cream: 1 cup (200 cc)
- White wine: 1 quarter of a cup (50 CC)
- Olive oil
- Lemon juice: 1 lemon
- Salt, pepper, nutmeg, chili pepper (the last to taste). You can make it Indian by using curry mix powder.
Directions
- Organize yourself so as to have everything on hand and ready from the beginning!
- You will need at least two frypans and one deep pan.
- -Cut potatoes as thin as possible. The thinner, the better. Also keep in mind you have to make 6 âpancakesâ. Wash them. Take all water off them with a clen cloth or kitchen paper. Add a little salt, pepper, nutmeg and chili pepper (last one can be discarded) to them in a bowl.
- -Pour a little olive oil in one non-stick frypan. On a medium-large fire wait until oil is hot enough and form a âpancake with potato slices. The trick is that no space should be left between potatoes and at the same time avoiding two sliced to cover each other completely. Wait until potatoes have cooked enough to stick together (âhelpâ them if necessary by pressing them). Turn them over and cook the other side to a nice crispy light brown. Continue until you have obtained 6 âpancakesâ. Keep warm.
- -While the potatoes cook, fry first zucchini then eringi mushrooms in a little olive oil until tender to taste. Add a (very) little salt to them while cooking. Keep warm.
- -Sauce: In a deep pan, pour 3 large tablespoon of olive oil, heat oil over medium fire. Fry shallots and garlic. When shallots have become translucent, add wine, fresh cream, lemon juice, salt, pepper, nutmeg and other spices. Take it easy with salt and spice at first. You can always rectify later. Let cook for a few minutes. Sieve sauce, add chopped pimento and cook for a good 5 minutes on a medium fire. Lower fire if it boils.
- -Fry prawns in a little olive oil until only their centers are still a little raw. If you cook them any longer, they will harden up.
- On a large plate you had kept hot in the oven, first place one potato pancake then 3 prawns on top. Repeat the operation twice more to obtain the âpagodaâ or âSandwichâ shape. Place alternatively zucchini and eringi around to form a crown. With a large tablespoon scoop up the pimento out of the sauce and pile them on top of the Pagoda. Pour the sauce on the vegetables around the Pagoda. Decorate with plenty of fresh dill around and sweet basil leaves on top as shown on pic above.
- Serve with a dry white wine or Pilsner tye beer. Non-drinkers could drink a nice fresh lemonade (real one!) with it!
- Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 748g | |
| Recipe makes 2 servings | |
| Calories 497 | |
| Calories from Fat 13 | 3% |
| Total Fat 1.49g | 2% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 50mg | 2% |
| Potassium 1309mg | 37% |
| Total Carbs 33.95g | 9% |
| Dietary Fiber 3.9g | 13% |
| Sugars 7.68g | 5% |
| Protein 4.45g | 7% |
