Post by bexie on Nov 26, 2005 15:25:50 GMT
Serves 4-6.
INGREDIENTS
250 g/9 oz cooked peeled prawns
100 g/4 oz cooked unpeeled Tiger prawns
1 tbsp chopped fresh basil or dill
6-8 lettuce leaves
A handful of Rocket leaves (or watercress)
For the mayonnaise: (or use shop bought)
1 medium egg
1 tsp Dijon mustard
125 ml/5 fl oz oil (half olive, half sunflower is best)
½ tsp salt
Freshly ground black pepper
Juice and grated rind of a large lime
1 heaped tsp concentrated tomato paste
To garnish:
6 slices of lime, sprigs of dill or basil leaves and 6 large unshelled cooked prawns
1.Make the mayonnaise by hand using a whisk or in a blender. Whisk the mustard into the egg. Mix the oils and add drop by drop to the egg, whisking all the time. It is essential to add the oil slowly even if using a blender. The mixture should be thick when half the oil is added. Add the grated rind and 1 ½ tablespoons of the lime juice and whisk again. Season then add the rest of the oil in a thin drizzle. Add the tomato puree and check the seasoning.
NB If the mayonnaise does not thicken it is because the oil has been added too quickly. To rescue, place another yolk into a clean bowl and gradually work in the unthickened mixture drop by drop whisking continuously.
2.Put the prawns in a bowl, squeeze over the remaining lime juice and stir in the chopped herbs and 3-4 tablespoons of the mayonnaise. Shred the lettuce and Rocket and divide between 6 serving plates or glasses. Pile the prawns on top with a spoonful of the mayonnaise. Garnish with the lime, herbs and unpeeled prawns (the latter look pretty hanging over the rim of a glass).