John Myers
Grilled King Prawns with Bimenthol Herb Sauce and Salad Bouquet
The perfect grilled king prawns with bimenthol herb sauce and salad bouquet recipe with a picture and simple step-by-step instructions.
- 3 piece Bimenthol sweets, for example from the Bonbonmeister Kaiser
- 1 cups Creme fraiche Cheese
- 2 tbsp Sour cream
- 0,5 Lemon
- 1 tbsp Chervil chopped
- 1 tbsp Chopped cress
- 1 tbsp Chopped parsley
- 1 packet Colorful green salads
- 2 tbsp White wine vinegar
- 1 tsp Sugar
- 6 tbsp Sunflower oil
- 400 g King prawns
- 4 tbsp Corn oil
- 1 disc Garlic
- 1 tbsp Cress
- Salt and pepper
- Freeze the candies for 1 hour, then crush them in a mortar and prepare them. Mix the sour cream and crème fraîche with the lemon juice and the chopped herbs, season with salt, pepper and the prepared, finely crushed Bimenthol candy syrup and prepare. Wash the lettuce, spin dry and prepare to serve. Mix the white wine vinegar with the sugar, a little salt and pepper and finish with the sunflower oil to form a light, sweet and sour vinaigrette. Buy the prawns cleaned and ready to grill at the fishmonger’s. Season the prawns with salt and pepper and fry on all sides in a pan over high heat with a little corn oil. Add a little garlic and let it flavor. Arrange the fried prawns on the plates, add the green sauce. Marinate the prepared lettuce with the vinaigrette and arrange a salad bouquet. Decorate the green sauce finely with a little cress and serve quickly.
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