Ingredients

Method

For the Marie Rose sauce:
• 2 large free-range egg yolks
• 2 t Dijon mustard
• 1 lemon, juiced
• 2 cups sunflower oil
• sea salt, to taste
• freshly ground black pepper, to taste
• 2 t brandy
• Tabasco, to taste
• Worcestershire sauce, to taste
• 2 T tomato sauce, to taste
For the prawns:
• 500 g Woolworths frozen uncooked extra-large black tiger prawns, thawed
• 8 slices Woolworths brioche loaf, crusts removed
• butter, for frying
• olive oil, for frying
• microleaves, to garnish

Method

Ingredients

1. To make the Marie Rose sauce, whisk together the egg yolks, mustard and lemon juice until thickened and holding its shape.

2. Slowly stream in the oil while whisking continuously until the ingredients are emulsified and come together to make a velvety, thick mayonnaise.

3. Combine 1 cup of the mayonnaise with the remaining ingredients and season to taste.

4. Clean and devein the prawns. Place a colander over a saucepan of boiling water, making sure the water doesn’t touch the colander.

5. Place the prawns in the colander in a single layer in batches and steam for 11⁄2 minutes per side, depending on their size.

6 Once coral in colour and cooked through, remove from the colander and place on a plate to cool. Steam the remaining prawns.

7. Cut the brioche into triangles and toast in a warm pan in the butter and olive oil. Combine the prawns and Marie Rose sauce and spoon generously onto the toast. Top with microleaves and serve immediately.

Find more Christmas starter ideas here

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food Assistant: Claire-Ellen Van Rooyen