zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Barbecued prawns with croutons and rouille

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    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. 

    Your recipe note

    Edit your recipe note

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

    Comments

    Average user rating

    0 stars

    Glossary