1 Colher de sopa Dried tomatoes
3 Ramo Lemon thyme
600 G Prawns
120 ml Rapeseed oil
2 Beliscar Salt
1 Colher de sopa butter
1 Beliscar cayenne pepper
2 Unidade eggs
3 Dedo do pé garlic
1 Beliscar ground pepper
1 Unidade lemon
1 Colher de sopa olive oil
3 Ramo rosemary
1 Beliscar 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.
Ingredientes
600 G Prawns, 1 Dedo do pé garlic, 3 Ramo Lemon thyme, 3 Ramo rosemary, 1 Unidade 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.
Ingredientes
2 Unidade eggs, 2 Dedo do pé garlic, 1 Colher de sopa Dried tomatoes, 1 Beliscar salt, 120 ml Rapeseed oil, 1 Beliscar 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.
Ingredientes
1 Colher de sopa olive oil, 1 Beliscar ground pepper, 1 Colher de sopa butter, 2 Beliscar Salt
Serve the prawns with the aioli.
528.5
32.30 G
41.88 G
5.63 G
