16 Prawns, shelled & deveined
1-2tsp. Sumac
Salt & Pepper
For the Mayonnaise:
2 Egg Yolks
1tsp. Dijon Mustard
1 Cup of Vegetable Oil
Salt & Pepper
Juice of ½ a Lemon
1Tbsp. Harissa Paste
Olive Oil
Method:
To make the mayonnaise, place the egg yolks and mustard into a mixing bowl and stir with a whisk until smooth. Now start adding the oil drop at a time while whisking. Once your emulsion starts to thicken, you can add the oil in a small steady stream while continuously whisking.
Stir in the fresh lemon juice and season with the salt and pepper. Now add the harissa paste and stir until you have an evenly coloured mayonnaise. Cover and set aside until needed
To prepare the prawns, heat a frying pan over high heat and add a drizzle of oil to the pan. When the pan is hot start grilling the prawns in batches for a minute on each side, seasoning with the sumac, salt and pepper.
Remove from the pan and keep warm while you cook the rest of the prawns.
Place all the prawns on a serving platter and spoon the mayonnaise into a small serving dish. Garnish with fresh herbs and serve.
Hi Chris
Your style of cooking is really what I love watching, I try not to miss Geure uit die vallei, do you perhaps have DVD’S that one can buy
or do you have books out at all.
kind regards always
Carol.