Description
Juicy barbecued prawns served over a quick, luxurious cheat’s béarnaise made with herbs, vinegar reduction, and emulsified yolks—an elegant, fast, flavor-packed dish perfect for entertaining.
Ingredients
2 eschalots, finely chopped
1/3 cup apple cider vinegar
3 egg yolks
2 teaspoons Dijon mustard
2 teaspoons lemon juice
3/4 cup rice bran oil
2 tablespoons finely chopped fresh tarragon leaves
24 large green prawns, peeled and deveined (tails intact)
2 tablespoons finely chopped fresh chives
Sliced and toasted baguette bread, to serve
Instructions
- In a small saucepan, combine eschalots and apple cider vinegar. Bring to a boil and simmer for about 3 minutes until nearly all liquid evaporates. Cool, then strain to remove solids.
- In a small food processor, blend egg yolks, Dijon mustard, and lemon juice until smooth.
- With the motor running, slowly drizzle in about two-thirds of the oil to emulsify into a thick sauce.
- Stir in the cooled vinegar reduction and half of the chopped tarragon.
- Toss prawns with a little of the remaining oil and season well with salt and pepper.
- Preheat barbecue grill to high. Grill prawns 2 minutes per side, until pink and lightly charred.
- Spread the herb sauce across a serving platter. Arrange hot prawns on top.
- Sprinkle with chives and remaining tarragon, drizzle with the rest of the oil, and serve immediately with toasted baguette.
Notes
Add chili flakes to the sauce for gentle heat.
Use dill instead of tarragon for a softer herb flavor.
Swap prawns for scallops or cubes of firm white fish.
Make the sauce a few hours ahead and chill until serving.
Serve as an appetizer on small toasts.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: French-Inspired
Nutrition
- Serving Size: 3 prawns + sauce
- Calories: 260
- Sugar: 1g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 155mg
