1 tbsp Dried tomatoes
3 sprig Lemon thyme
600 g Prawns
120 ml Rapeseed oil
2 pinch Salt
1 tbsp butter
1 pinch cayenne pepper
2 piece eggs
3 clove garlic
1 pinch ground pepper
1 piece lemon
1 tbsp olive oil
3 sprig rosemary
1 pinch salt
Wash the prawns, remove the shell, head and guts.
Peel and crush the garlic.
Wash the herbs and shake dry.
Wash the lemon in hot water, dry, grate the zest and squeeze out 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. Puree with the egg yolk, oil and a little lemon juice in a tall container until a creamy consistency is achieved. Keep the egg whites in the fridge for other recipes.
Cut the dried tomatoes into small pieces, mix in, season with salt and cayenne pepper and chill.
Ingredients
2 piece eggs, 2 clove garlic, 1 tbsp Dried tomatoes, 1 pinch salt, 120 ml Rapeseed oil, 1 pinch cayenne pepper
Heat the oil in a pan and spread out. Fry the prawns for 2 minutes on each side, then season with salt and pepper.
Reduce the heat to a low heat. Add the butter, garlic, herbs, remaining lemon juice and zest.
Toss the prawns in the pan for 5 mins.
Ingredients
1 tbsp olive oil, 1 pinch ground pepper, 1 tbsp butter, 2 pinch Salt
Serve the prawns with the aioli.
528.5
32.30 g
41.88 g
5.63 g
