1 tbsp Dried tomatoes
2 units Egg yolk (medium)
3 sprig Lemon thyme
600 g Prawns
120 ml Rapeseed oil
2 pinch Salt
1 tbsp butter
1 pinch cayenne pepper
3 clove garlic
2 units lemon
1 tbsp olive oil
1 pinch pepper (ground)
3 sprig rosemary
1 pinch salt
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 garlic, 3 sprig Lemon thyme, 3 sprig rosemary, 1 units lemon
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 garlic, 2 units Egg yolk (medium), 1 tbsp Dried tomatoes, 1 pinch salt, 120 ml Rapeseed oil, 1 units lemon, 1 pinch cayenne pepper
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 pinch pepper (ground), 1 tbsp butter, 2 pinch Salt
531
30.53 g
42.43 g
5.99 g
