Ingredients

Method

For the crispy shallots
• 1 1/2 cups canola oil (the leftover oil can be used to make the mayonnaise)
• 2 shallots, thinly sliced
For the mayonnaise:
• 2 free-range egg yolks
• 2 t Dijon mustard
• 1 clove garlic, finely grated
• 2 limes, juiced
• 1 cup canola oil (from making the shallots)
• salt, to taste
• 3 T chives finely chopped
• 400 g Woolworths frozen cooked and peeled medium prawns, thawed and drained
• 4 Woolworths mini loaves, toasted in butter
• celery curls, for serving (optional)

Method

Ingredients

1. To make the crispy shallots, place the oil and shallots in a large microwave-proof bowl. Microwave at 1-minute intervals stirring between each interval, until the shallots are golden. Remove from the oil and drain the shallots on kitchen paper. Allow the oil to cool.

2. To make the mayonnaise, place the egg yolks, mustard and garlic in a bowl. Whisk while slowly pouring in the cooled oil from making the shallots. The mixture will thicken as you add the oil. Once all the oil has been added, squeeze in the lime juice and season to taste. Add the prawns to the mayonnaise and stir through the chives.

3. To serve, halve the mini buns lengthways, load them with the prawn filling and top with the crispy shallots. Add celery curls for extra crunch and flavour.

Find more prawns recipes here

Videographer: Romy Wilson
Photographer: Shavan Rahim