1 Łyżka stołowa Dried tomatoes
3 Oddział Lemon thyme
600 G Prawns
120 ml Rapeseed oil
2 Szczypta Salt
1 Łyżka stołowa butter
1 Szczypta cayenne pepper
2 Sztuka eggs
3 Palec garlic
1 Szczypta ground pepper
1 Sztuka lemon
1 Łyżka stołowa olive oil
3 Oddział rosemary
1 Szczypta 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.
Składniki
600 G Prawns, 1 Palec garlic, 3 Oddział Lemon thyme, 3 Oddział rosemary, 1 Sztuka 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.
Składniki
2 Sztuka eggs, 2 Palec garlic, 1 Łyżka stołowa Dried tomatoes, 1 Szczypta salt, 120 ml Rapeseed oil, 1 Szczypta 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.
Składniki
1 Łyżka stołowa olive oil, 1 Szczypta ground pepper, 1 Łyżka stołowa butter, 2 Szczypta Salt
Serve the prawns with the aioli.
528.5
32.30 G
41.88 G
5.63 G
