for 4 person

Soup

½ tbsp	butter
2	shallots, finely chopped
600 g	mealy potatoes, cut into pieces
1 litre	vegetable bouillon
10	saffron threads
	salt and pepper to taste
2 tbsp	sour single cream
	saffron threads to garnish

Prawns

8	shelled, raw prawns
4	wooden skewers
2 tbsp	olive oil
1 tbsp	flat-leaf parsley, finely chopped
¾ tsp	sea salt

How it's done

Soup

Heat the butter in a large pan. Sauté the shallots, add the potatoes and continue to cook. Pour in the stock and add the saffron. Bring the liquid to the boil, reduce the heat, cover and simmer the potatoes over a medium heat for approx. 20 mins. until soft. Puree the soup, season. Plate up the soup, top with the sour single cream, garnish with the saffron threads.

Prawns

Thread 2 jumbo prawns onto each skewer. Mix the oil with the parsley. Coat the prawns with the parsley oil. Heat the frying pan and fry the prawns for approx. 1 1/2 mins. on each side. Salt the prawns and serve with the potato soup.

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