2kg cold-water prawns with shell
0,05 l sesame oil
0.02 kg garlic cloves
1/2 bunch of dill
0.1 kg jalapenos (cut, pickled)
200 g butter
300 g créme fraiche
10 pita bread
Defrost the prawns, drain thoroughly and peel.
Mix the soft butter with the chopped jalapenos, garlic,
chopped dill and lime zest.
Place the prawns on skewers, spread the butter on them and grill for 40 seconds on each side.
Mix the sesame oil with the créme fraiche. Serve the dressing with the prawn skewers and warm pita bread.