1 Matsked Butter
1 Nypa Cayenne pepper
1 Matsked Dried tomatoes
2 Stycken Egg yolk (medium)
3 Tå Garlic
2 Stycken Lemon
3 Gren Lemon thyme
1 Matsked Olive oil
1 Nypa Pepper (ground)
600 G Prawns
120 ml Rapeseed oil
3 Gren Rosemary
3 Nypa 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.
Ingredienser
600 G Prawns, 1 Tå Garlic, 3 Gren Lemon thyme, 3 Gren Rosemary, 1 Stycken 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.
Ingredienser
2 Tå Garlic, 2 Stycken Egg yolk (medium), 1 Matsked Dried tomatoes, 1 Nypa Salt, 120 ml Rapeseed oil, 1 Stycken Lemon, 1 Nypa 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.
Ingredienser
1 Matsked Olive oil, 1 Nypa Pepper (ground), 1 Matsked Butter, 2 Nypa Salt
531
30.53 G
42.43 G
5.99 G
