Herb prawns

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

12 raw king prawn tails (about 500 g)

deveined

10 cherry tomatoes

quartered

1 bunch of chives

finely chopped

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.

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.

Garnish the herb prawns with chives.

(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