2 kg shell-on prawns, thawed
1 kg small potatoes
500 g mayonnaise
1 bunch of chives
1 bunch of chervil
2 tbsp of coarsely ground or ordinary curry
salt and black pepper
Boil the potatoes in salted water until tender, about 14 minutes, and then place them in cold water.
Drain the water and put the potatoes on baking paper in a Gastronorm tray. Crush the potatoes with a spoon and brush them with oil. Season with salt and pepper and bake in the oven for 15 minutes at 200°C.
Stir the chopped chives, chopped chervil and the curry into the mayonnaise.
Serve the crushed potatoes immediately with the shell-on prawns and herb mayonnaise.