King prawns served in Pommeau-flavoured stock

ingredients

Serves 4 people : 

20 king prawns
1 shallot
1 carrot
1 stick of lemongrass
1 pinch four-spice powder
1 apple
10 cl Pommeau de Normandie
2 bay leaves
1 tea­spoon grape­seed oil 

Peel the king prawns, set aside the tails to chill, and crush the shells.

Sweat the chopped shal­lot and the finely diced car­rot in the oil, add the shells, bay leaves, add 0.75l water and sim­mer for 45 min. Sieve the stock.

In a pan, heat the spices (without burn­ing them), add the chopped lem­on­grass and pour in the Pommeau.

Leave to cool for around 30 min so that the Pommeau infuses well. Fil­ter and add a half-litre of prawn stock.

Poach the king prawn tails in the rest of stock until it just starts to simmer.

Place the poached king prawn tails in shal­low soup plates, pour over hot the Pommeau stock, sprinkle with finely cut apple sticks.

To visit this website, you must be of legal age to purchase or consume alcohol. If there is no such legislation in your country, you must be at least 18 years old.

We use cookies to identify and track the visitors to our website. By visiting this website, you agree to the use of cookies under the conditions set out in our privacy policy.

The abuse of alcohol is dangerous for your health, you must drink responsibly.