Forhandlere
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Griddled prawns

with tomato aioli

    20min

    Easy

    Pescetarian

Ingredienser

4 Deler
  • 1 Spiseskje Butter

  • 0,25 Teskje Cayenne pepper

  • 1 Spiseskje Dried tomatoes

  • 2 stykk Egg yolk (medium)

  • 3 Tå Garlic

  • 1 stykk Lemon

  • 1 Spiseskje Lemon juice

  • 3 Gren Lemon thyme

  • 30 ml Oil from sun-dried tomatoes

  • 1 Spiseskje Olive oil

  • 600 G Prawns

  • 90 ml Rapeseed oil

  • 3 Gren Rosemary

    Fish & seafood

    Histamine

    Blender, Grater,

Forberedelse

  • Aioli

    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.

  • Ingredienser

  • 2 Tå Garlic, 2 stykk Egg yolk (medium), 1 Spiseskje Lemon juice, 90 ml Rapeseed oil, 1 Spiseskje Dried tomatoes, 0,25 Teskje Cayenne pepper, 30 ml Oil from sun-dried tomatoes

  • Prepare the prawns

    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.

  • Ingredienser

  • 600 G Prawns, 1 Tå Garlic, 3 Gren Lemon thyme, 3 Gren Rosemary, 1 stykk Lemon

  • Grill prawns

    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.

  • Ingredienser

  • 1 Spiseskje Olive oil, 1 Spiseskje Butter

Næringsverdi per porsjon

kcal

522

Protein

30.34 G

Olje/fett

42.27 G

Karbohydrater

5.15 G

ForfatterBORA
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