Herb prawns

1 shallot

chopped

1 clove of garlic

crushed

Olive oil for sweating

75 g butter

soft

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

12 raw king prawn tails (about 500 g)

deveined

10 cherry tomatoes

quartered

1 bunch of chives

finely chopped

Sweat the shallots 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.

Preheat the cooking space on grill setting 4 (very high).

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 top shelf position for 10 minutes.

Garnish the herb prawns with chives.

(Pre-)heat space to level 4 with Grill

Preheating finished. Put the food in.

Grill level 4 for 10 Mins