Grilled prawns with a sweet potato dip

Grilled prawns with a sweet potato dip

Total: 1 hr 4 Min. | Active: 30 Min.
Nutritional value / people: 169 kcal
, Fat: 10 g
, Carbohydrate: 9 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 tbsp olive oil
1 tbsp hot curry powder
1 tsp coriander
1 garlic clove, finely chopped
1 pinch cinnamon
1 tsp salt
1 sweet potato
1 lime
100 g sour single cream


8 raw jumbo prawns, peeled except for tail (organic) (approx. 300 g)
2 sticks lemongrass, halved lengthwise
½ tsp salt
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How it's done


Mix the oil with all the other ingredients up to and including the salt, transfer to 2 sheets of aluminium foil. Place the potatoes face down on top, wrap well in the foil.

Charcoal/gas/electric barbecue: Cover and grill the potatoes over/on a medium heat (approx. 200°C) for approx. 15 mins. on each side. Remove the potatoes from the grill, increase the heat to 240°C.

Allow the potatoes to cool, scoop out the flesh with a spoon, puree with ½ of the lime zest, the lime juice and the sour single cream.


Pierce the prawns in the middle with a toothpick, thread the prawns onto the lemongrass skewers, season with salt and the remainder of the lime zest. Grill the prawns over/on a very high heat (approx. 240°C) for approx. 2 mins. on each side, serve with the dip.


Peeling and cleaning prawns

Peeling and cleaning prawns

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