• 50 ml. yoghurt mayonnaise
  • 50 ml. Elderflower Edik
  • 250 g. prawns (raw, with the tails)
  • Olive oil

gambasClean the prawns (remove the tails) and fry them in a pan with olive oil until cooked or cook them on the barbecue.

Whisk the yoghurt mayonnaise with the Elderflower Edik. Serving suggestion: serve the prawns on a bed of lettuce and pour the elderflower dressing over the prawns.









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