Preparation
20 minutes
Cooking time
8 minutes
Portions
4
Café de Paris
1 shallot
chopped
1 clove of garlic
crushed
Some 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
10 cherry tomatoes
quartered
Serving
1 bunch of chives
finely chopped
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.
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.
Place the prawns and cherry tomatoes in a porcelain dish. Spread the Café de Paris over the top.
Put the porcelain dish on the hardened glass dish in the middle shelf position and cook at 230 °C for 8 minutes using the Power hot air with steaming mode.
Serving
Garnish the herb prawns with chives.
Cooking steps
(Pre-)heat cooking space to 230 °C with Hot air + steaming
Introduce food.
Power hot air with steaming 230 °C for 8 Mins
Additional information
Recipe number
P14
Created by
V-ZUG Ltd.
Created on
5/9/2023