100 g fresh cheese with green pepper
50 g creme fraiche
1 tsp. lemon juice
4 tbsp. white wine
2 spring onions
24 prawns
4 tbsp. olive oil
salt, pepper
Blend cheese, crème fraîche and lemon juice until smooth.
Stir with white wine to the desired creaminess.
Finely chop the spring onions. Thread the prawns onto skewers and season
with salt and pepper. Heat the oil in a pan and fry the skewers for 2
minutes on each side. Can also be placed on a hot grill.
Serve with pepper cream and sprinkle with the spring onion rolls.
