1 tbsp Butter
0.25 tsp Cayenne pepper
1 tbsp Dried tomatoes
2 units Egg yolk (medium)
3 clove, tsp Garlic
1 units Lemon
1 tbsp Lemon juice
3 sprig Lemon thyme
30 ml Oil from sun-dried tomatoes
1 tbsp Olive oil
600 g Prawns
90 ml Rapeseed oil
3 sprig Rosemary
Peel the garlic and place it in a tall container. Add the egg yolks and lemon juice and blitz with a hand blender. Gradually blend in both of the oils to form a smooth, creamy mixture. Chop up the sun-dried tomatoes, add them to the mixture and re-blend. Season with salt and cayenne pepper to taste and refrigerate until you’re ready to serve.
Ingredients
2 clove, tsp Garlic, 2 units Egg yolk (medium), 1 tbsp Lemon juice, 90 ml Rapeseed oil, 1 tbsp Dried tomatoes, 0.25 tsp Cayenne pepper, 30 ml Oil from sun-dried tomatoes
Wash the prawns and remove the shell, head and vein from each. Peel and crush the garlic clove. Wash the herbs and shake them dry. Wash the lemon in hot water, dry it, zest it and squeeze out the juice.
Ingredients
600 g Prawns, 1 clove, tsp Garlic, 3 sprig Lemon thyme, 3 sprig Rosemary, 1 units Lemon
Heat a grill pan with olive oil over a high heat and fry the prawns for 2 minutes on each side, then season with salt and pepper. Reduce the cooktop to a low heat and add the butter, garlic, herbs, lemon juice and lemon zest. Repeatedly baste the prawns with the cooking juices for 4–5 minutes. Remove and serve with the aioli.
Ingredients
1 tbsp Olive oil, 1 tbsp Butter
522.25
30.34 g
42.27 g
5.15 g
