1 baguette, sliced
18 whole (shell-on) raw tiger prawns, defrosted if frozen
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
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.
This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue