King prawns with nut butter on a bed of leek salad

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king prawns

100 g butter
450 g king prawns
Salt
Heat the butter until it turns a nut-brown colour. Sieve the butter through a coffee filter. Put the nut butter with the king prawns into a bag and vacuum seal on level 1. Place the bag in the cold cooking tray and steam.
Steaming 53°C for 20 Mins

Leek salad

400 g leeks, trimmed
6 tbsp olive oil
3 tbsp lemon juice
A little lemon zest
Salt
1 tsp mustard
Black pepper
30 g roasted hazelnuts, coarsely chopped
Cut the leeks into 4 cm long julienne strips, put into a bag and vacuum seal it on level 2. Place the bag in the cooking tray and steam.
Steaming 86°C for 20 Mins
For the dressing, mix the rest of the ingredients together except for the hazelnuts. Add the warm leek and mix well.
Sear the prawns briefly on both sides in a little nut butter. Season with salt. Arrange the prawns on top of the leek salad and sprinkle over the hazelnuts.

Perforated cooking tray, 430 × 370 × 25 mm

Quantity Ingredient
450 g king prawns
30 g roasted hazelnuts
1 tsp mustard
Black pepper
6 tbsp olive oil
3 tbsp lemon juice
Salt
A little lemon zest
100 g butter
400 g leeks

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