Baked potatoes with shrimp, corn and curry paste

Baked potatoes served with two fillings: shrimp with dill, and corn with curry and egg.

• 1200 g baking and oven potatoes
• 2 eggs
• 1 pack of prawns in lake (à 580 g)
• 1/2 pack of fresh dill (each 20 g)
• 1 dl crème fraîche
• 1 dl mayonnaise
• 1 packet of corn kernels (each 150 g)
• 1 tsp curry
• Salt
• Pepper
• 1 pack romaine lettuce

Method

1. 1
   Set the oven to 225°C.
2. 2
   Put the potatoes on a tray and put in the oven for about 50 minutes (or see tips).
3. 3
   Put the eggs in boiling water and let them boil for about 9 minutes.
4. 4
   Rinse them cold.
5. 5
   Peel and chop the eggs.
6. 6
   Drain the prawns in a colander.
7. 7
   Chop the dill.
8. 8
   Divide the crème fraiche into two bowls and mix half of the mayonnaise into each bowl.
9. 9
   Mix the prawns and dill into one bowl.
10. 10
    Pour off the corn and mix it, curry and chopped egg into the other bowl.
11. 11
    Taste both mixtures with salt and pepper.
12. 12
    Share the salad.
13. 13
    Cut the potatoes in half and serve with the two stir-fries and the salad.