Prawns With Mango and Ginger Mayonnaise |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is so good. Prawns with a taste of the Pacific and easy and quick to throw together. This recipe originally came from the Sydney Morning Herald's food section. Ingredients:
2 free-range egg yolks |
2 teaspoons dijon mustard |
2 teaspoons white wine vinegar |
200 ml light olive oil |
2 tablespoons mango puree |
1 tablespoon finely grated ginger |
sea salt |
fresh ground black pepper |
24 cooked king prawns, deveined and peeled with tail intact |
watercress (to garnish) (optional) |
Directions:
1. Place the egg yolks, mustard and vinegar in a food processor and whiz until combined.
2. With the motor still running, gradually add the oil in a slow stream until thick and creamy.
3. Stir through the mango and ginger and season to taste.
4. To serve, arrange the prawns on a large platter with the watercress and srve the mayonnaise in a bowl for dipping.
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