Prawns with nettle-hemp stew and lemon-fennel relish – cook recipes with hemp

This dish is a wonderful snack, starter or can also be used as a main course. The Mexican taco served as a template for the idea, but our version is more suitable as a dish, since the corn flatbread is not made from corn flour, but from freshly cut corn kernels, and is therefore crunchier than the original. For this summer-fresh version, we sautéed prawns in a pesto made with fresh nettle and hemp leaves and served with lemon fennel.

Nettle, which is related to hemp, has a high protein content and contains healthy fatty acids, vitamin E and minerals such as iron, magnesium and silica. It has always been considered a strengthening and revitalizing tonic and is an excellent remedy for spring fatigue.

Pesto with hemp

Recipe for 4 portions


  • 1 handful of nettle tips
  • 1 handful of young hemp leaves
  • 100 g hemp seeds, peeled
  • 100 ml olive oil
  • 2 tablespoons of hemp seed oil
  • 75 g parmesan, freshly grated


To prepare the pesto, wash the nettle and hemp leaves in cold water, pat dry thoroughly and chop coarsely. The hemp seeds are roasted in a covered pan while they swirl – here you have to be careful that the seeds do not become too dark or even burn.

The chopped leaves are then placed in a tall container with the olive oil and processed into a fine mash with a stick blender, where hemp seeds and grated parmesan are gradually added until a homogeneous mass is formed. Finally, the pesto is seasoned and ready for further processing.

Fennel Lemon Relish


  • 2 organic lemons (or pickled lemons from the Orient store)
  • ½ fennel onion (approx. 160 g)
  • 1 clove of garlic
  • 2 tbsp olive oil
  • some rock salt

First, the lemons are rinsed in warm water and rubbed dry. Then peel off the peel with a zester or peel thinly and then finely chop. Clean the fennel, rinse and chop finely. Mix the lemon zest, fennel and pressed garlic with the oil and 1 to 2 teaspoons of lemon juice and season with salt and pepper.



  • 1 red onion
  • about 5 medium-sized tomatoes
  • about 1 tablespoon coriander
  • 1 chili
  • 1 clove of garlic
  • Juice of half a lemon or lime
  • salt and pepper to taste

To prepare a delicious salsa, it is important to cut the ingredients very finely into cubes, which makes this dip particularly fine.

For the preparation, the solid ingredients are cut into fine cubes and mixed.

If you like it fine, you can peel the tomatoes in advance. You do this by removing the stem and scratching a cross on the underside of the fruit with a sharp knife. The tomatoes are immersed in boiling water for 17 seconds and then quenched in ice cold water.

The skin can now be easily removed. Finally, add lemon juice, salt and pepper, mix carefully and taste.

Avocado cream


  • 1 avocado
  • 1/2 lime
  • rock salt
  • pepper from the grinder


For the avocado cream, mash the flesh of a ripe avocado with a fork, mix with salt, pepper and lime juice and taste. Adding oil is not necessary due to the avocado’s high natural fat content.



  • 2 cobs of corn
  • a little corn-hemp flour mixture (approx. 100g)


To prepare the corn flatbreads, corn flour and hemp flour are first mixed in a ratio of 90/10. Since hemp flour has no binding power, only 8-15% of it is mixed with the base flour – in this case corn flour.

The amount of flour required is difficult to calculate and varies from preparation to preparation, as it depends on the quality of the corn kernels. Usually around 100g is enough.

Meanwhile, the corn kernels are cut from the cob, pounded roughly and mixed with the flour mixture to a homogeneous mass.

To check the consistency, it is recommended to try frying small drops in a little fat. When the right consistency is achieved, small tacos can be fried on both sides in a pan with plenty of oil.



  • 8 prawns
  • 16 grams of butter
  • 1 cl Pernod
  • 1 sprig of thyme
  • 1 clove garlic, crushed


The prawns are rinsed with cold water, patted dry and seared on all sides in a hot pan with a little olive oil for approximately 90 seconds. Now add pressed garlic cloves and thyme to the pan before deglazing with a splash of Pernod and adding the butter. Meanwhile, toss the shrimp until most of the liquid has evaporated and the shrimp are glazed.

For serving, the classic structure was followed and the avocado cream was first placed on the corn flatbreads from bottom to top, then served with the salsa, followed by relish and the prawns as a topping.

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