Cooking time: 15 min – Prep time: 5 min – Serves: 2
Ingredients
15 prawns
1 lemon
Olive oil
2 tsp spice mix: chili, oregano, paprika, basil, garlic, marjoram, thyme
3 courgettes (1 yellow, 1 green, 1 striped green and white)
1 onion
100 g yellow oyster mushrooms
1 tomato
1 egg yolk
2 tsp wholegrain mustard
Preparation:
1. Prepare a marinade by mixing: olive oil (3 tablespoons), salt, spices, lemon juice and zest. Peel the prawns and place them in the marinade for one hour, stirring occasionally. Then thread 5 prawns onto each skewer (keep the marinade for cooking).
2. Make homemade mayonnaise by whisking together: egg yolk, mustard, and salt (gradually add olive oil until you get a firm mayonnaise).
3. For the courgette tagliatelle, slice them with a peeler, then dice the onion, oyster mushrooms, and tomato.
4. Cook on your hot Kokko steel (drizzled with olive oil) for 5 minutes: sauté the courgettes, oyster mushrooms, and onion on one side, and the prawns on the other. Serve with chilled mayonnaise.
