G’day, my fellow Edible Adventurers, and welcome to another year of Edible Adventures around the Market!
With Australia Day just around the corner, I thought it might be handy to get thinking about some Australiana-inspired dishes, in time for barbecues you may find yourself attending.
Now, just in case you haven’t had your fill of seafood in the last few weeks, this recipe is an absolute classic – and a sure-fire winner at said barbecues.
What I love most about it, aside from how easy it is to execute, is that it also conjures up delightful memories for anyone who eats it – be they seaside escapes for some, or white tableclothed nouvelle cuisine for others.
The masterpiece I’m referring to is, of course, the prawn cocktail. A marvellous cacophony of creamy sauce and juicy prawns – the grown-ups chip-n-dip.
Seeing as this recipe is about as easy as they get (peel some prawns, chop some chilis and the like), I figured that we may as well talk home-made mayonnaise. However, if you’re running low on time/energy post-festivities, you’re welcome to make your version even easier on yourself by subbing in kewpie mayonnaise.
Prawn Cocktail (optional doily)
Serves: 2
Ingredients:
1 egg yolk
1/2 tsp. Dijon mustard
1 lemon cheek
500ml grapeseed oil
Tabasco sauce (to taste)
Tomato sauce (to taste)
Handful of capers, roughly chopped
1 French shallot, finely diced
16 medium cooked prawns, peeled
1 ripe Hass avocado
Another lemon cheek
Fresh red chilli (to taste)
Fresh coriander
Avocado oil (to garnish)
Method:
- To make mayonnaise, add Dijon, a dash of warm water and a squeeze of one lemon cheek to a medium bowl, whisk to combine, then add the egg yolk. Whisk this in, then incorporate a little bit of oil. Slowly add more oil, whisking vigorously as you go (this can also be done in a blender/food-processor/Thermomix). When the mayonnaise is of a suitably thick consistency, add Tabasco, tomato sauce, capers and shallots. Taste and season as needed.
- Use the other lemon cheek to coat the bottom of your glass or bowl with lemon juice to prevent the avocado from discolouring. Slice the avocado into thin slices, then fan around the bottom of your chosen vessel.
- Top avocado fan with your cocktail sauce 4. Arrange prawns around the vessel as per any 70’s cookbook (or the image above).
- Top with chili, coriander and a drizzle of avocado oil.
- Serve with some form of jelly and/or pavlova for dessert (you can expect *that* recipe next week).
