Tiger prawns combined with sugar snap peas and a beetroot sauce taste exquisite – give it a try!
Ingredients
Prawns
- Garlic clove – 1 piece
- Olive oil – 2 tablespoons
- Tiger prawns – 60 pieces
Buttery beetroot and garlic sauce
- Spring onion – 0.5 piece
- White wine – 150 ml
- Beetroot – 0.5 piece
- Garlic clove – 3 pieces
- Sugar snap peas – 150 g
- Butter – 100 g
- Black pepper – 1 pinch
- Lemon juice – 50 ml
- Salt – 1 pinch
Preparation
Prawns
Wash the prawns, pat them dry with paper towels, peel them, leaving one segment near the tail. Score and devein the prawns. Then marinate them in olive oil and sliced garlic cloves. Set aside for 15 minutes. Sear the prawns in a pan until they turn red (they should still be raw inside), and remove them from the pan.
Buttery beetroot and garlic sauce
In the same pan used for searing the prawns, sauté the sliced garlic cloves until golden. Add the wine and simmer until reduced to ½ of its volume, then add the frozen butter, gently incorporating it into the sauce. Chop the beetroot crosswise, separating the leaves from the stems. Add the chopped beetroot stems and sugar snap peas to the sauce, blanching them for about 1 minute, season with lemon juice, salt, and black pepper. Finally, add the chopped beetroot leaves and sliced spring onion. If the sauce thickens too much, you can add a little water. Transfer the prawns to the finished sauce, heat them through. Serve on plates.
Serving suggestion
You can serve the prawns with lentils cooked with prawn shells.
