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Recipe: King prawns en persillade served with cous cous

King prawns en persillade served with cous cous

Pan-fried prawns cooked with garlic and parsley served with spiced cous cous.
Recipe: King prawns en persillade served with cous cous

King prawns en persillade served with cous cous

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Ingredients
Quantity for 6 person(s)
  • Frozen king prawn(s) : 30 whole
  • Garlic clove(s) : 2 whole
  • Flat leaf parsley : 0.25 bunch
  • Dry white wine : 2 cl
  • Couscous : 300 g
  • Water : 30 cl
  • Curry powder : 5 g
  • Fine salt : 6 pinch(es)
  • Piment d'Espelette : 6 pinch(es)
  • Olive oil : 0.5 cl
  • Coarse salt : 2 g
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Recipe method

Peel the prawns, leaving the tail intact. Use the tip of a sharp knife to remove the black vein.
Wash the parsley, pick the leaves from the stalk and finely chop. Peel the garlic and finely chop.

Bring the water to the boil and add a pinch of coarse salt. Add the curry powder and a drizzle of olive oil to the cous cous and pour in the water. Cover with clingfilm and leave to absorb the water and cook for 10 minutes. Once cooked, break the cous cous up with a fork and season.

Heat a frying pan to hot, add a drizzle of olive oil and then sear the prawns on both sides. Add the garlic and then the parsley to the pan and deglaze with the white wine. Remove from the heat.

Use stainless steel serving rings to plate the cous cous. Add the prawns to the plate and finish with a drizzle of parsley sauce.
Serve immediately.

Add a little fennel and tomato to this dish to give a Provencal touch.

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