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King prawns with provençale rouille

Name: King prawns with provençale rouille
Yield: Serves 8-12
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

Published: 30 Nov 13
Updated: 18 Mar 24

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

Easy
December 2013

Test kitchen approved

Serves 8-12
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

Per canapé

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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

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Method

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.
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.
Put the prawns around the bowl. Serve straightaway. The rouille will keep, covered and chilled, for up to 3 days.