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Daniel Galmiche’s Lemongrass-Skewered Prawns with Sauce Vièrge - Recipe Box


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Another shellfish recipe, which means very fresh produce is needed for it! It’s always best to buy from sustainable fishing sources; if you can’t, frozen is also a very good option, as generally prawns are frozen at sea only a few hours after the catch. Using lemongrass as a skewer imparts its superb fragrance into the prawns. So do choose fresh green stalks, as it will make a huge difference. I suggest you cook plenty of these skewers as everyone will be asking for more! The sauce vièrge finishes the dish beautifully.

Portions: For 2 People

  • For 2 People
Will not ship until [19041994]

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