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Gambas with parsley and chervil
(0 votes)
Difficulty:
easy
Preparation:
25 min.
Preparation
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Preparation steps
1.
Preheat the oven grill.
2.
Rinse the sugarsnap peas. Blanch in boiling water for one minute. Drain and place in a bowl. Add a dash of olive oil, mix and set aside.
3.
Rinse, dry and chop the herbs.
4.
Spread the salt over the bottom of a large oven dish. Place the prawns on top. Add pepper, a dash of olive oil and sprinkle with the chopped herbs.
5.
Grill for 10 minutes, turning prawns midway.
6.
Divide the sugarsnap peas and prawns into bowls or onto plates. Serve immediately.
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