Cover and chill the remaining mayonnaise and use within 3 days.
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Yields:
8 serving(s)
Prep Time:
25 mins
Total Time:
25 mins
Cal/Serv:
341
Ingredients
FOR THE MAYONNAISE
2
medium egg yolks, at room temperature
2tsp.
lemon juice or white wine vinegar
1tsp.
Dijon mustard
300ml
light olive oil
TO ASSEMBLE
350g
cooked prawns
2
celery sticks, finely chopped
2
spring onions, finely chopped
50g
walnuts, roughly chopped
1Tbsp.
capers, drained and roughly chopped
Handful parsley, roughly chopped
Lemon juice, to taste
TO SERVE
Little Gem leaves
Directions
Step 1For the mayonnaise, put the egg yolks, lemon juice or white wine vinegar, Dijon mustard and some seasoning into the small bowl of a food processor or a medium bowl. Whizz or whisk until the mixture is pale and creamy, about 5min.
Step 2Gradually whizz or whisk in the oil, drop by drop initially, then in a thin, steady stream. Don’t be tempted to add it too quickly or the mayonnaise will curdle. Continue until all the oil is incorporated and you have a creamy mayonnaise. Check the seasoning and adjust if necessary. Thin with a little water, if needed. Chill until required.
Step 3To assemble, in a large bowl, mix the prawns, celery, spring onions, walnuts, capers, 175g of the mayonnaise (see GH Tip) and most of the chopped parsley. Check the seasoning, adding lemon juice to taste, if needed.
Step 4Arrange some Little Gem leaves in 8 coupe glasses or small bowls, and spoon in the prawn mixture. Garnish with the remaining parsley and serve with bread or crackers, if you like.
Per serving:
Calories: 341
Protein: 9g
Fat: 34g
Saturates: 5g
Carbs: 1g
Sugars: 0g
Fibre: 0.7g
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