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Prawns With Sauce Hollandaise

21st.Century.Chef's picture
Ingredients
  Asparagus spears 500 Gram
  Hollandaise sauce 1 Cup (16 tbs)
  Curly lettuce 4 (Red, Leaves)
  Prawns 1 1⁄2 Kilogram, boiled
  French dressing 1⁄2 Cup (8 tbs) (Made With Apple Cider Vinegar)
  Pickled red pepper 3
  Pitted black olives 36
  Pickled green peppercorns 50 Gram, sliced
  Pickled pink peppercorns 50 Gram, sliced
Directions

GETTING READY
1. Prepare asparagus and blanch for 2 minutes in boiling salted water.
2. Refresh and drain thoroughly. Set aside.
3. Separate lettuce leaves and wash them well.
4. Soak them in a bowl of ice-cold water for about 30 minutes.
5. Drain and pat dry on a kitchen towel.

MAKING
7. Take a large, round platter and arrange lettuce leaves along its diameter.
8. Pile prawns on top of lettuce leaves.
9. Spoon hollandaise sauce over prawns.
10. Arrange asparagus along the right of the prawns.
11. Sprinkle dressing over asparagus.
12. Arrange bell peppers on the upper left side of the prawns.
13. Pile olives below the bell peppers.
14. Sprinkle peppercorns over the prawns

SERVING
15.Serve immediately along with French bread.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Appetizer
Dish: 
Dressing, Salad
Occasion: 
Wedding
Ingredient: 
Prawn
Interest: 
Party
Preparation Time: 
20 Minutes
Servings: 
6

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