1 Łyżka stołowa Butter
1 Szczypta Cayenne pepper
1 Łyżka stołowa Dried tomatoes
2 Sztuka Egg yolk (medium)
3 Palec Garlic
2 Sztuka Lemon
3 Oddział Lemon thyme
1 Łyżka stołowa Olive oil
1 Szczypta Pepper (ground)
600 G Prawns
120 ml Rapeseed oil
3 Oddział Rosemary
3 Szczypta 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.
Składniki
600 G Prawns, 1 Palec Garlic, 3 Oddział Lemon thyme, 3 Oddział Rosemary, 1 Sztuka 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.
Składniki
2 Palec Garlic, 2 Sztuka Egg yolk (medium), 1 Łyżka stołowa Dried tomatoes, 1 Szczypta Salt, 120 ml Rapeseed oil, 1 Sztuka Lemon, 1 Szczypta 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.
Składniki
1 Łyżka stołowa Olive oil, 1 Szczypta Pepper (ground), 1 Łyżka stołowa Butter, 2 Szczypta Salt
531
30.53 G
42.43 G
5.99 G
