Prawns With Tequila Mayonnaise Food

PRAWNS WITH TEQUILA MAYONNAISE

Steps:

• Peel and devein prawns leaving tail intact.
• Combine lime juice, olive oil and salt and pepper in a large bowl. Add prawns, toss well to coat, and marinate in fridge for about 1 hour.
• Meanwhile make the mayonnaise, using either an electric whisk or a hand whisk. Sit a medium-sized mixing bowl on a damp cloth to stop it moving.
• Put egg yolks and mustard in the bowl and season well. Pour a drop of oil onto the eggs and blend. Repeat, then continue to add the oil, drop by drop, until the mixture starts to thicken and becomes pale and glossy. Then you can add the oil faster in a thin, steady stream.
• When all the oil has been incorporated, stir in the tequila and the parsley.
• Taste the mayonnaise and adjust seasoning if necessary.
• Preheat the barbecue or chargrill pan to high.
• Remove the prawns from marinade and cook each side for about 3 minutes, or until they turn pink and are cooked through.
• Serve immediately with the mayonnaise.

SPICED PRAWNS WITH CORIANDER MAYO

Steps:

• Mix the breadcrumbs, chilli powder, cumin, crushed chillies, if using, and lime zest with ½ tsp salt and lots of black pepper. Spread over a plate. Toss the prawns in the flour, then dip them into the egg and then into the crumbs. Shake off excess crumbs. Can be chilled in one layer for up to one day ahead.
• When ready to cook, heat a few centimetres of oil in a large, deep frying pan. The oil is hot enough when a few crumbs tipped into it sizzle and turn brown. Fry the prawns in batches for 2 mins, turning halfway, until the crumbs are crisp and golden all over. Lift them onto kitchen paper to drain (they will keep in a low oven for 15 mins if necessary), then serve on a warm plate, with lime wedges scattered around. Mix the lime juice and coriander into the mayonnaise and serve alongside.

PRAWNS & RADISHES WITH CHILLI MAYO DIP

Steps:

• In a small bowl, mix the dip ingredients. Scrape into 2 small dipping bowls and place on 2 small plates with the prawns and radishes.

BAY SCENTED PRAWNS WITH BASIL MAYONNAISE

Steps:

• If using wooden or bamboo skewers, soak eight in cold water for about half an hour. For the basil mayonnaise, plunge the leaves into a small pan of boiling water for about 1 minute, then remove with a slotted spoon and put into a bowl of cold water. (This helps it blend into a smooth paste.)
• Drain and squeeze out any excess water from the leaves and put into a food processor with 2 tbsp olive oil. Whizz for 1-2 minutes until you have a fine paste. Add all of the mayonnaise and a squeeze of lime juice. Blend until smooth, transfer to a bowl and chill.
• Thread 4 prawns and 3 bay leaves onto each skewer. Brush all over with the remaining oil. Season well. Barbecue the kebabs for 4-5 minutes, turning once, until pink and tender. Spoon the basil mayo into the squeezed out lime halves and serve warm.

TEQUILA LIME PRAWNS

Steps:

• Rinse and pat shrimp dry with paper towles. Heat butter and oil in large skillet over med heat. When butter is melted, add garlic cook 30 seconds.Add shrimp; cook 2 minutes, stir often. Stir in tequila, lime juice, salt and red pepper. Cook 2 minutes till loist and liquid evaporates and shrimp are pink and glazed. Add cilantro and cook 10 seconds, serve over hot rice if desired.