This recipe first appeared in Food magazine issue 86.
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Ingredients
Tnagy tomato mayonnaise
Mango salsa
Martini
Method
1.To make the mayonnaise, mix the egg yolk and mustard in a blender. Add the vinegar. With the motor running, slowly drizzle in the olive oil until thick and creamy. Stir in the lemon juice, smoked paprika, cayenne pepper and tomato sauce until smooth. Cover and chill.
2.To make the salsa, combine the ingredients in a bowl. Cover and chill.
3.Quickly blanch the prawn cutlets and tiger prawns in boiling water until they turn pink. Drain, cover and chill.
4.To serve, mix enough tangy tomato mayonnaise through the shrimps to coat. Place in the base of six x 375ml cocktail glasses. Add a layer of lettuce and a layer of salsa. Place 6 prawn cutlets evenly around each glass. Dollop with some more mayo. Balance a tiger prawn over the rim of each glass. Add a slice of lemon and garnish with parsley to serve.
PER SERVE: Energy: 487kcal, 2041kj Protein: 17g Fat: 41g Saturated fat: 7g Cholesterol: 164mg Carbohydrate: 14g Fibre: 2g Sodium: 426mg
Note