1 Matsked Dried tomatoes
3 Gren Lemon thyme
600 G Prawns
120 ml Rapeseed oil
2 Nypa Salt
1 Matsked butter
1 Nypa cayenne pepper
2 Stycken eggs
3 Tå garlic
1 Nypa ground pepper
1 Stycken lemon
1 Matsked olive oil
3 Gren rosemary
1 Nypa 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.
Ingredienser
600 G Prawns, 1 Tå garlic, 3 Gren Lemon thyme, 3 Gren rosemary, 1 Stycken 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.
Ingredienser
2 Stycken eggs, 2 Tå garlic, 1 Matsked Dried tomatoes, 1 Nypa salt, 120 ml Rapeseed oil, 1 Nypa 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.
Ingredienser
1 Matsked olive oil, 1 Nypa ground pepper, 1 Matsked butter, 2 Nypa Salt
Serve the prawns with the aioli.
528.5
32.30 G
41.88 G
5.63 G
