Semi-cooked prawns, Cyril Lignac lemon vinaigrette
17 minutes
Easy
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-
Shrimp
12 -
Coriander
-
Guérande fleur de sel
- For the lemon vinaigrette
-
Liquid honey
3 tbsp. soup -
Lemon juice
3 tbsp. soup -
Soy sauce
1 c. coffee -
Olive oil
2 tbsp. soup
-
1
Arrange the prawns on the chopping board and cut them in half lengthwise, remove the casing. Divide 3 shrimp per plate, or 6 halves, placing them on their backs, insides facing you, and one behind the other.
-
2
In a salad bowl, combine all the ingredients that make up the vinaigrette and blend.
-
3
Torch the prawns to cook the tops only. Pour over the vinaigrette and add a little fleur de sel and a few coriander leaves.
Advice
For this recipe of semi-cooked prawns with lemon vinaigrette from Cyril Lignac, you can count on 15 minutes of preparation. To learn more about the foods in this appetizer recipe, head over to our food guide here.
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