You’ll Need
For the Rice Pots
200g raw king prawns, peeled and chopped
150g white crab meat
250g cooked long-grain rice
1 small shallot, finely diced
2 cloves garlic, finely sliced
25g butter
1 tbsp extra virgin olive oil
For the Thermidor Sauce
150ml double cream
75ml fish stock
1 tsp Dijon mustard
1 tsp Worcestershire sauce
40g Gruyère cheese, grated
20g Parmesan, grated
1 tsp lemon juice
1 tbsp chopped fresh parsley
Sea salt
Freshly cracked black pepper
To Finish
Extra Gruyère
Fresh parsley
Lemon wedges
Optional but Dangerous
Lobster meat
Scallops
Truffle butter
Chilli flakes
Method
Preheat your air fryer to 180°C.
Add the butter, olive oil, shallot and garlic to a foil tray or oven-safe dish.
Air fry for 3–4 minutes, stirring once, until softened and fragrant.
Pour in the fish stock and double cream.
Stir in the Dijon mustard, Worcestershire sauce, lemon juice, sea salt and freshly cracked black pepper.
Return to the air fryer for 3 minutes until the sauce begins to thicken slightly.
Stir through the Gruyère and Parmesan until smooth.
Add the cooked rice and mix thoroughly until every grain is coated.
Fold in the chopped king prawns and crab meat gently.
Divide the mixture between two oven-safe ramekins or leave in one larger serving dish.
Sprinkle a little extra Gruyère over the top.
Air fry at 180°C for 8–10 minutes, until the prawns are just cooked, the cheese is bubbling and the tops are lightly golden.
Finish with chopped fresh parsley and serve immediately with fresh lemon wedges.