Herb prawns
King prawns with Café de Paris
Café de Paris
1 shallot, chopped | |
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1 clove of garlic, crushed | |
Olive oil for sweating | |
75 g soft butter | |
30 g mixed herbs (e.g. basil, dill, chervil, marjoram, parsley, sage), chopped | |
2 tbsp mustard | |
1 tbsp Worcestershire sauce | |
1 tsp salt | |
Some pepper | |
1 knife tip of cayenne pepper | |
1 unwaxed lemon, some grated zest |
Prawns
12 raw king prawn tails (about 500 g), deveined | |
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10 cherry tomatoes, quartered |
Serving
1 bunch of chives, finely chopped |
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Café de Paris
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. |
Prawns
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. | |
Cook on a wire shelf in the middle shelf position for 12 minutes. |
Serving
Garnish the herb prawns with chives. |
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Cooking steps
将发酵桶预加热 热风+清蒸 到 230°C | |
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Preheating finished. Put the food in. | |
在 热风+清蒸 期间为 230 12 分钟°C |
- 1-litre porcelain dish
- Wire shelf
数量 | 食材 |
---|---|
1 | shallot |
12 | raw king prawn tails (about 500 g) |
1 tbsp | Worcestershire sauce |
10 | cherry tomatoes |
1 tsp | salt |
1 | unwaxed lemon |
1 bunch of | chives |
Olive oil for sweating | |
1 knife tip of | cayenne pepper |
Some | pepper |
2 tbsp | mustard |
75 g | soft butter |
30 g | mixed herbs (e.g. basil, dill, chervil, marjoram, parsley, sage) |
1 | clove of garlic |
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