400 g king prawns, peeled
500 g potato cubes
1 lemon, scrubbed
3 dessert spoons olive oil
1 clove of garlic, finely chopped
2 sweet pointed peppers (Sweet Palermo), cut into rings
3 spring onions, sliced diagonally into rings
5 g flat parsley, roughly chopped
1 If you are using frozen prawns, allow them to defrost first. Ensure the potato cubes are equally sized and parboil them (approx. 15 min. depending on their size), then drain.
2 In the meantime, grate the yellow skin of the lemon and squeeze it to obtain the juice.
Heat the oil in a wok, add the garlic and the prawns and stir-fry on a high heat for approx. 3 min. until the prawns are nice and pink. Remove them from the wok, then add the pointed pepper and stir-fry over a high heat for 1 min. Add the potato cubes, prawns and spring onion and mix together. Season to taste with the lemon rind and juice, salt and freshly ground black pepper. Sprinkle over the parsley and serve immediately.
Would you rather include meat? Replace the prawns with 400 gram of beef strips.