King prawns with provençale rouille recipe | delicious. Magazine
Our king prawns with provençale rouille make a quick to prepare canapé that's ready to serve straight away
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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