King prawns with provençale rouille
- 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.
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Serves 8-12
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Ready in 15 minutes
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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.
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- Recipe from December 2013 Issue
Nutrition
Per canapé
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
delicious. tips
Contains raw egg.
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