Serves 4
Large king prawns and scampi, like all shellfish, are best eaten from their shells. If you are having a barbecue Christmas, these are a must – just don’t overcook them.
24 large green (raw) king prawns or scampi
¼ cup extra-virgin olive oil
few sprigs of oregano and thyme, chopped
2 tablespoons chopped Continental parsley
2 cloves garlic, finely chopped
½ red chilli, seeded and chopped
freshly ground black pepper, to season
lemon wedges, to serve
mayonnaise
2 egg yolks
½ teaspoon salt
pinch of freshly ground black pepper
1 teaspoon Dijon mustard or ½ teaspoon dry mustard
2 teaspoons white wine vinegar or lemon juice
¾ cup light-flavoured olive oil or rice bran oil
¼ cup extra-virgin olive oil
Halve the prawns or scampi lengthwise, devein and arrange, cut side up, on a large shallow dish. Combine the oil with the chopped herbs, garlic and chilli. Drizzle the flavoured oil over the shellfish and season with freshly ground black pepper. The shellfish can be prepared ahead up to this stage.
Preheat the barbecue to high and arrange the shellfish, cut side up, on the flat rack. Cook for 3–5 minutes, until the flesh has turned white. Remove from the heat and arrange on a large serving platter with the lemon wedges. Have a bowl on the table for the discarded shells, and finger bowls with a slice of lemon. To eat the shellfish, use a fork to pull out the tail meat. Serve with crusty bread and, if liked, a bowl of Mayonnaise (recipe below) mixed with a little sweet chilli sauce.
Mayonnaise
Have the ingredients at room temperature. Warm the egg and oil in hot water if they are cold. Rinse out a mixing bowl with hot water and wrap a damp cloth around the base to keep it steady.
Put the egg, salt, pepper, mustard and 1 teaspoon of the vinegar or lemon juice in the bowl and beat with a wire whisk or hand-held blender to combine. When the mixture becomes thicker, begin to add the oil, drop by drop, whisking constantly and incorporating each addition thoroughly before adding the next. As the mixture thickens, the oil flow can be increased to a steady thin stream, but you must keep beating constantly. When all the oil is incorporated, beat in the remaining vinegar or lemon juice. Store in a cool place, covered. Makes about 1 cup.
Mayonnaise in a food processor
Process a whole egg, seasonings and 1 teaspoon of the vinegar or lemon juice in a food processor or blender for a few seconds. With the motor running, add 1 cup oil gradually, ensuring that each addition has been absorbed before adding more. When all the oil has been incorporated, add the remaining vinegar or lemon juice.
TIP If either handmade or machinemade mayonnaise refuses to thicken or if it curdles, take a clean, warmed bowl and beat an egg yolk with ½ teaspoon each salt and vinegar, then gradually beat in the curdled mayonnaise very slowly at first and then more quickly.
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