Prawn feast (räkfrossa)
Cooked shell-on prawns that everyone peels at the table, with good bread, butter, aioli, lemon and hard-boiled eggs – an easy Friday dinner or summer party. Any leftovers make a prawn sandwich the next day.
- 20 minTime
- 13 minHands-on
- 4Portions
- ≈ 73 krper portion
- 770kcal per portion
Ingredients for 4 portions
- 1.5 kgShell-on prawns, cooked
- 4Eggs
- 2Lemons, in wedges
- 1Dill, in sprigs
On the side
- 8 slicesBread
- 3 tbspButter
- 1 ½ dlAioli sauce
Method
- Bring a pan of water to the boil, carefully lower in the eggs and hard-boil them for about 9 minutes.
- Drain the prawns in a colander and pile them on a large platter with the dill sprigs and lemon wedges. If your prawns are frozen, thaw them in the fridge the day before.
- Slice the bread and set it out with the butter and aioli.
- Cool the eggs under cold running water, peel and halve them. Add them to the prawn platter.
- Put everything on the table and let everyone peel their own prawns.
The cost is estimated from Swedish grocery prices.
