1 Colher de sopa Butter
0,25 Colher de chá Cayenne pepper
1 Colher de sopa Dried tomatoes
2 Unidade Egg yolk (medium)
3 Dedo do pé Garlic
1 Unidade Lemon
1 Colher de sopa Lemon juice
3 Ramo Lemon thyme
30 ml Oil from sun-dried tomatoes
1 Colher de sopa Olive oil
600 G Prawns
90 ml Rapeseed oil
3 Ramo 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.
Ingredientes
2 Dedo do pé Garlic, 2 Unidade Egg yolk (medium), 1 Colher de sopa Lemon juice, 90 ml Rapeseed oil, 1 Colher de sopa Dried tomatoes, 0,25 Colher de chá 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.
Ingredientes
600 G Prawns, 1 Dedo do pé Garlic, 3 Ramo Lemon thyme, 3 Ramo Rosemary, 1 Unidade 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.
Ingredientes
1 Colher de sopa Olive oil, 1 Colher de sopa Butter
522
30.34 G
42.27 G
5.15 G
