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 Idée recette de la Cave Beetschen entrée gastronomique poisson crustacé gambas piquées de citronnelle ratatouille rafraîchie au thym citronné et vierge d'olive au vinaigre de citron

King prawns spiced with lemongrass, ratatouille refreshed

with lemon thyme and virgin olive  

By Frédéric Chamaret, Gastrodomicile

 

Ingredients for 4 people

16 peeled king prawn tails (size 21/25 per kg)

2 lemongrass sticks

1 courgette

1 red pepper

1 medium aubergine

1 small onion

3 sprigs lemon thyme

2 tomatoes

Lemon vinegar or 1 lemon

1 cucumber

Olive oil

150g mixed salad

Salt, pepper

½ bunch coriander

 

 

Lemon vinegar vinaigrette

2 tbsp lemon vinegar or lemon juice

3 tbsp extra virgin olive oil

Salt and pepper

 

 

Method

 

Cut the lemongrass sticks in half lengthwise and make skewers with the prawns.

Cut the courgette, aubergine, red pepper and onion into small cubes ½ cm in side length. (do not mix the vegetables)

Fry the vegetables separately with olive oil. Salt, pepper and crumble the lemon thyme sprigs. Mix and keep in a cool place. Add the cubes of two tomatoes.

Make the vinaigrette. Put aside.

Season and fry the skewered prawns with olive oil, 2 minutes on each side. At the end of cooking, deglaze with a good spoonful of lemon vinegar (alternatively, use the juice of ½ lemon) and sprinkle some coriander leaves on top.

Peel the cucumber and make 4 large strips. In small cookie cutters, fill with cold ratatouille, remove from mould and place the cucumber strips on the perimeter.

 

 

Presentation

Place the small cakes of cold ratatouille in the middle of the plates and top with prawn skewers. Spread the salad leaves around and drizzle with vinaigrette. Garnish with coriander sprigs.

 

Bon Appétit!