King prawns with provençale rouille

King prawns with provençale rouille
  • Serves icon Serves 8-12
  • Time icon Ready in 15 minutes

King prawns with provençale rouille make a quick to prepare canapé that’s ready to serve straight away.

Nutrition: per serving

Calories
108kcals
Fat
10g (1.3g saturated)
Protein
2.3g
Carbohydrates
2.1g (0.2g sugars)
Fibre
0.1g
Salt
0.3g
Calories
108kcals
Fat
10g (1.3g saturated)
Protein
2.3g
Carbohydrates
2.1g (0.2g sugars)
Fibre
0.1g
Salt
0.3g

Per canapé

Ingredients

  • 14 saffron strands
  • 1 tbsp hot water
  • 3 free-range egg yolks
  • 1 tbsp Dijon mustard
  • 3 tbsp white wine vinegar
  • 4 tbsp fresh breadcrumbs
  • A large pinch of sea salt
  • 3 garlic cloves
  • 250ml sunflower oil
  • 50ml extra-virgin olive oil
  • A squeeze of lemon juice
  • A large pinch of cayenne pepper
  • 24 cooked, sustainably sourced king prawns, peeled with tails on

Method

  1. Soak the saffron in hot water. In a food processor, whizz the egg yolks with the mustard, white wine vinegar, breadcrumbs, a large pinch of sea salt and garlic cloves. With the processor on, trickle in the oils. If it gets too greasy or thick, add a splash of cold water, then continue with the oil.
  2. Pulse in most of the saffron strands and all the soaking liquid, season, then add a squeeze of lemon juice. Stir through a large pinch of cayenne pepper, then transfer to a small bowl. Top with the reserved saffron.
  3. Put the prawns around the bowl. Serve straightaway. The rouille will keep, covered and chilled, for up to 3 days.

delicious. tips

  1. Contains raw egg.

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