Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 large floury potatoes (e.g. Rooster) (approximately 600g), mashed
  • 1 garlic clove, peeled and roughly chopped
  • 1 tablesp. rapeseed or olive oil
  • 3cm piece of fresh ginger, grated
  • 4 kale leaves
  • 8 cooked prawns, peeled
  • 1 pinch of black sesame seeds

To serve

  • Soy sauce
  • Salt and freshly ground black pepper
Cooking time: 40 MIN

An Asian-inspired recipe that combines mashed potatoes and kale in a gourmet dish. Accompanied by pink shrimp, for a dose of lean protein, and spiced up with fresh ginger and black sesame, the potato will surprise you!

  1. Wash the potatoes, cook them in salted water for 20 minutes, with the roughly chopped clove of garlic.
  2. Once cooked and peeled, mash them with a fork. Season with oil, salt and pepper. Add the grated ginger and mix.
  3. Blanch the kale leaves for 5 minutes in boiling, salted water. Once cooked, cool them in iced water.
  4. Dry the leaves then cut them in two equal parts and remove the central midrib.
  5. Place half a kale leaf in the palm of your hand, add a walnut-sized ball of potato and a prawn in the middle.
  6. Close by squeezing each bite. If necessary, cut the ends of the bites so that they have a regular shape and prick them with toothpicks.
  7. Sprinkle with black sesame seeds and serve with little dishes/ ramekins of soy sauce.

Credits: © EU/MAAF/FAM/Interfel/T.Antablian

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Lekker van bij ons Bord Bia European Potato Trade Association