1 Łyżka stołowa Butter
0,25 Łyżeczka Cayenne pepper
1 Łyżka stołowa Dried tomatoes
2 Sztuka Egg yolk (medium)
3 Palec Garlic
1 Sztuka Lemon
1 Łyżka stołowa Lemon juice
3 Oddział Lemon thyme
30 ml Oil from sun-dried tomatoes
1 Łyżka stołowa Olive oil
600 G Prawns
90 ml Rapeseed oil
3 Oddział Rosemary
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.
Składniki
2 Palec Garlic, 2 Sztuka Egg yolk (medium), 1 Łyżka stołowa Lemon juice, 90 ml Rapeseed oil, 1 Łyżka stołowa Dried tomatoes, 0,25 Łyżeczka Cayenne pepper, 30 ml Oil from sun-dried tomatoes
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.
Składniki
600 G Prawns, 1 Palec Garlic, 3 Oddział Lemon thyme, 3 Oddział Rosemary, 1 Sztuka Lemon
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.
Składniki
1 Łyżka stołowa Olive oil, 1 Łyżka stołowa Butter
522
30.34 G
42.27 G
5.15 G
