King prawns with Café de Paris
Café de Paris
Procedure
1 shallot, chopped
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1 clove of garlic, crushed
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Olive oil for sweating
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75 g soft butter
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30 g mixed herbs (e.g. basil, dill, chervil, marjoram, parsley, sage), chopped
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2 tbsp mustard
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1 tbsp Worcestershire sauce
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1 tsp salt
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Some pepper
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1 knife tip of cayenne pepper
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1 unwaxed lemon, some grated zest
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Prawns
Procedure
12 raw king prawn tails (about 500 g), deveined
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10 cherry tomatoes, quartered
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Serving
Procedure
1 bunch of chives, finely chopped
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Café de Paris
Procedure
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Sweat the shallot and garlic in a little olive oil in a small pan over a medium heat until golden brown. Allow to cool.
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In a small bowl, whisk the butter until light and creamy. Add all the ingredients and mix together well.
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Prawns
Procedure
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Preheat the cooking space to 230 °C using the hot air with steaming mode.
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Place the prawns and cherry tomatoes in a porcelain dish. Spread the Café de Paris over the top.
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Cook on a wire shelf in the middle shelf position for 12 minutes.
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Serving
Procedure
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Garnish the herb prawns with chives.
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Cooking steps
Procedure
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(Pre-)heat cooking space to 230°C with Hot air + steaming
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Preheating finished. Put the food in.
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Hot air + steaming 230°C for 12 Mins
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- 1-litre porcelain dish
- Wire shelf
Shopping list
Quantity |
Ingredient |
1 bunch of |
chives |
1 tbsp |
Worcestershire sauce |
Some |
pepper |
1 knife tip of |
cayenne pepper |
12 |
raw king prawn tails (about 500 g) |
1 |
shallot |
30 g |
mixed herbs (e.g. basil, dill, chervil, marjoram, parsley, sage) |
10 |
cherry tomatoes |
1 |
unwaxed lemon |
75 g |
soft butter |
2 tbsp |
mustard |
1 |
clove of garlic |
|
Olive oil for sweating |
1 tsp |
salt |
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