Summary

Ingredients

• 150 g carrot (s), rated
• 4 port. Rice (express rice), seasoned Indian, precooked
• 1 egg (s)
• 1 tablespoon flour, heaped
• 1 pinch coriander, ground
• 12 shrimp (s)
• 5 tablespoon oil (rapeseed oil)
• 200 g crème lèère
• Salt and pepper, white
• possibly coriander greens and lime slices, for garnish
• Lime juice, a few splashes

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Instructions

1. Mix the carrots with the rice, egg and flour. Season the carrot and rice mixture with coriander and let it steep a little.
2. Fry the prawns briefly in 2 tablespoons of oil. Season with salt and pepper and drizzle with lime juice.
3. Shape the carrot and rice mixture into approx. 12 flat buffers. Fry the rösti in portions in hot oil (approx. 3 tablespoons) on both sides for approx. 3-4 minutes until golden brown.
4. Arrange the hash browns on plates. Place 1 dollop of crème lègère and 1 prawn on each of the hash browns. Decorate with fresh coriander leaves and lime wedges.