1 kg potato (about 2 1/4 lbs)
200 g flour (about 1/2 lb)
1 egg yolk
50 g (1 3/4 oz) Parmesan cheese
1 spring onion
1 red chili
2 tiger prawns, raw
1 garlic clove
50 ml (1/8 pint) tomato sauce

For the potato dumplings:

Boil potatoes without peeling, then remove skins and mash, as you would make mashed potatoes. After potatoes are mashed return to hot pan briefly and shake over low heat to dry them slightly for a minute or two.

Combine flour, egg yolk, and Parmesan cheese. In a pan, sauté the garlic clove in a little olive oil, until lightly golden brown, then add sliced spring onions, tiger pawns in little pieces, and after a few minutes, tomato sauce.

Season with salt, pepper, and chives. Boil the dumplings for 3 minutes and simmer in the sauce before serving.

Submitted by: antonio barroso