Ready in 30 minutes, this easy Barbecued Prawns with Cheat's Bearnaise recipe is perfect for laid-back entertaining.
What you will need:
- 2 eschalots, finely chopped
- 1/3 cup red wine vinegar
- 3 egg yolks
- 2 tsp dijon mustard
- 2 tsp white wine vinegar
- 3/4 cup rice bran oil
- 2 tbsp finely chopped fresh tarragon leaves
- 24 large green prawns, peeled, deveined (tails intact)
- 2 tbsp finely chopped fresh chives
- Sliced and toasted baguette bread, to serve
How it's made:
Place eschalot and red wine vinegar in a small saucepan. Bring to the boil over medium-high heat. Boil for 3 minutes or until vinegar has almost evaporated. Set aside to cool. Strain. Discard any liquid.
Meanwhile, process egg yolks, mustard and white wine vinegar in a small food processor until combined. Season. With motor operating, add 2/3 cup of the oil in a slow, steady stream. Transfer to a bowl. Add eschalot and half the tarragon. Stir until combined.
Place prawns and half the remaining oil in a large bowl. Season with salt and pepper. Toss to coat. Heat a barbecue grill on high. Add prawns. Cook for 2 minutes each side or until pink, lightly charred and just cooked through.
Spread sauce on a serving platter. Arrange hot prawns on top. Sprinkle with chives and remaining tarragon. Drizzle with remaining oil. Serve immediately with bread.
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Have you made this recipe? Leave a comment below and let us know how it went.