1 Colher de sopa Butter
1 Beliscar Cayenne pepper
1 Colher de sopa Dried tomatoes
2 Unidade Egg yolk (medium)
3 Dedo do pé Garlic
2 Unidade Lemon
3 Ramo Lemon thyme
1 Colher de sopa Olive oil
1 Beliscar Pepper (ground)
600 G Prawns
120 ml Rapeseed oil
3 Ramo Rosemary
3 Beliscar 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.
Ingredientes
600 G Prawns, 1 Dedo do pé Garlic, 3 Ramo Lemon thyme, 3 Ramo Rosemary, 1 Unidade 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.
Ingredientes
2 Dedo do pé Garlic, 2 Unidade Egg yolk (medium), 1 Colher de sopa Dried tomatoes, 1 Beliscar Salt, 120 ml Rapeseed oil, 1 Unidade Lemon, 1 Beliscar 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.
Ingredientes
1 Colher de sopa Olive oil, 1 Beliscar Pepper (ground), 1 Colher de sopa Butter, 2 Beliscar Salt
531
30.53 G
42.43 G
5.99 G
