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Lemongrass-Skewered Prawns with Sauce Vièrge

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      40 min

Appears in
French Countryside Cooking

By Daniel Galmiche

Published 2021

  • About

Another shellfish recipe which means very fresh produce is needed for it! It’s always best to buy from sustainable fishing sources; if you can’t, frozen is also a very good option, as generally prawns (shrimp) are frozen at sea only a few hours after the catch. Using lemongrass as a skewer imparts its superb fragrance to the prawns. So do choose fresh green stalks, as it will make a huge difference. I suggest you cook plenty of them as everyone will be asking for more! The sauce vièrge fini

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