|30 g||Cocktail Sauce|
|1 tbsp||Olive Oil|
Stuffed eggs with prawns can be served as a small snack together with fresh baguette. If you want to prepare stuffed eggs with prawns in larger quantities for a buffet, I would add the cocktail sauce extra, so that everyone can take themselves at will from the cocktail sauce. For the hard-boiled eggs, boil enough water in a small saucepan. Pierce the bottom of the eggs with an egg pike, place them on a tablespoon and slide them into the boiling water. Lower the temperature to medium and cook the eggs hard in 10 minutes. In the meantime, place the prawns in lukewarm water and defrost. Place the hard-boiled eggs in cold water, allow to cool and peel. Using a sharp chef's knife, cut the eggs lengthwise into two halves, carefully press out the egg yolk, fill into a bowl and crush with a fork. Add the cocktail sauce and mix with the egg yolk. Further spices are not necessary, because the cocktail sauce is already spicy enough. Using a sharp chef's knife, carefully cut the length of the thawed prawns on the back of the armour and pull out the black intestine. Heat olive oil in a stainless steel frying pan and reduce the temperature to medium. Peel the garlic cloves, cut them in half and put them in the pan. Add the shrimps and fry lightly in 2-3 minutes while turning until the skin turns reddish. Remove the prawns from the pan and place them on a kitchen board. Remove the shell of the shrimps and lightly salt the meat. As you can see on the picture above, I did not remove the tail piece of the shrimps for decoration reasons. For eating it is more practical to remove the tail pieces together with the bowl. Cut two prawns into small pieces and mix with the egg yolk. Fill the egg mass into the empty egg halves. Arrange the rest of the shrimps on the eggs. Sprinkle stuffed eggs with prawns with cocktail sauce and decorate with fresh dill.