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    Barbecued prawns with croutons and rouille

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    Barbecued prawns with croutons and rouille

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 6

    Ingredients

    1 baguette, sliced
    18 whole (shell-on) raw tiger prawns, defrosted if frozen

    ROUILLE
    2 garlic cloves
    pinch saffron strands
    30g fresh breadcrumbs
    30g drained roasted peppers from a jar
    1 red chilli, seeds removed and chopped
    1 tsp lemon juice
    1 large egg yolk*
    225ml light olive oil

    *RECIPES WITH RAW OR SEMI-COOKED EGG ARE NOT SUITABLE FOR PREGNANT WOMEN, YOUNG CHILDREN, ELDERLY PEOPLE OR THOSE WITH WEAK IMMUNE SYSTEMS

     

    Method

    1. First make the rouille. In the bowl of a food processor, whizz the garlic, saffron, breadcrumbs, peppers, chilli, lemon juice and egg yolk until smooth. With the motor running, slowly drizzle in the oil, to make a thick mixture; season. Tip into a bowl, cover and chill until ready to serve.

    2. Light the barbecue or heat a griddle pan until hot. Toast the baguette slices on both sides, then set aside. Season the prawns and cook for 3-4 minutes on each side, until pink and charred. Serve with the baguette and rouille, plus lemon wedges, if liked. 

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    This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue

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