Grilled king prawn tails and roe-smetana

There’s always a good reason to indulge yourself and your loved ones. With a delicious fine dining dish of king prawn tails and roe-smetana, you’ll delight both your taste buds and your eyes.


For 4 persons


Raw, peeled king prawn tails (3-4 pieces per person)



1 dl oil

1 clove of garlic, crushed

½ red chilli finely chopped

juice of half a lime

Black pepper from the mill


12-16 small, firm, thin-skinned potatoes

3-4 pieces of pomegranate carrots

A few sprigs of thyme

150 g sour cream

½-1 dl trout roe

½ dl diced chive

Salt and black pepper from the mill

1 grated lime peel

½ dl oil

50 g butter


Start by preparing the marinade. Combine all the ingredients in a bowl and mix the thawed prawn tails into the marinade. Place in the fridge to marinate for a few hours.

Wash the potatoes and carrots carefully. Cut the carrots and potatoes in half lengthwise if they are very large. Melt the butter and mix it with the oil. Pour the mixture over the potatoes and carrots, season with salt and black pepper. Preheat the oven to 220°C and roast the potatoes and carrots for about 15-20 minutes, depending on their size.

Prepare the roe smetana by mixing half of the trout roe and the juice of the lime into the smetana. Season with salt, pepper and diced chive.

Grill the prawns in a hot pan in oil (or on the grill) for 1-2 minutes  on each side, the prawns are cooked when they change colour from grey to a beautiful red.

Assemble the dish and garnish with fresh thyme and roe.

Thank you for the recipe Oskari Lahti

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