1 tbsp butter
1 pinch cayenne pepper
2 piece eggs
3 clove garlic
1 piece lemon
3 sprig lemon thyme
1 tbsp olive oil
1 pinch pepper (ground)
600 g prawns
120 ml rapeseed oil
3 sprig rosemary
3 pinch salt
1 tbsp sun-dried tomatoes
Wash the prawns and remove the shell, head and vein from each.
Peel and crush the garlic.
Wash the herbs and shake them dry.
Wash the lemon in hot water, dry it, grate the zest and squeeze the juice.
Ingredients
600 g prawns, 1 clove garlic, 3 sprig lemon thyme, 3 sprig rosemary, 1 piece lemon
Separate the eggs. Peel the garlic. Put the garlic, egg yolk, oil and a little lemon juice in a tall container and blend until the mixture has a creamy consistency. Keep the egg whites in the fridge for future use.
Cut the sun-dried tomatoes into small pieces, stir them in, season with salt and cayenne pepper and refrigerate.
Ingredients
2 piece eggs, 2 clove garlic, 1 tbsp sun-dried tomatoes, 1 pinch salt, 120 ml rapeseed oil, 1 pinch cayenne pepper
Heat the oil in a frying pan and swirl it around. Sear the prawns for 2 minutes on each side, then season with salt and pepper.
Reduce the temperature to a low heat. Add the butter, garlic, herbs, remaining lemon juice and zest.
Toss the prawns in the pan repeatedly for 5 minutes.
Ingredients
1 tbsp olive oil, 1 pinch pepper (ground), 1 tbsp butter, 2 pinch salt
Serve the prawns with the aioli.
528.5
32.30 G
41.88 G
5.63 G
