Herb prawns

King prawns with Café de Paris
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Café de Paris

Procedure
1 shallot, chopped
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

Procedure
12 raw king prawn tails (about 500 g), deveined
10 cherry tomatoes, quartered

Serving

Procedure
1 bunch of chives, finely chopped

Café de Paris

Procedure
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

Procedure
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.
Cook on a wire shelf in the middle shelf position for 12 minutes.

Serving

Procedure
Garnish the herb prawns with chives.

Cooking steps

Procedure
(Pre-)heat cooking space to 230°C with Hot air + steaming
Preheating finished. Put the food in.
Hot air + steaming 230°C for 12 Mins
  • 1-litre porcelain dish
  • Wire shelf
Shopping list
Quantity Ingredient
1 shallot
10 cherry tomatoes
1 clove of garlic
1 tsp salt
1 bunch of chives
1 unwaxed lemon
12 raw king prawn tails (about 500 g)
30 g mixed herbs (e.g. basil, dill, chervil, marjoram, parsley, sage)
2 tbsp mustard
Olive oil for sweating
1 tbsp Worcestershire sauce
1 knife tip of cayenne pepper
75 g soft butter
Some pepper

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