| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Femina, Femina2, Seafood | 4 | servings | |
INGREDIENTS
| 12 | lg | Prawns; cleaned, shelled |
| ; and deveined | ||
| 4 | tb | Olive oil; (60 ml) |
| 3 | tb | Lemon juice; (45 ml) |
| 40 | g | Fresh dill; chopped fine |
| 1 | tb | Garlic paste; (15 g) |
| 2 | ts | Ginger paste; (10 g) |
| 1 | ts | Soya sauce; (5 ml) |
| Salt to taste | ||
| 2 | tb | Mayonnaise; (30 ml) |
| 2 | ts | Finely chopped gherkins; (10 g) |
| 1 | ts | Finely chopped capers; (5 g) |
| 1/4 | bn | Parsley; chopped fine |
| 2 | ts | Finely chopped spring onion; (10 g) |
| 1/4 | ts | Anchovy essence; (optional) (1 ml) |
INSTRUCTIONS
FOR THE MARINADE FOR THE SPICY REMOULADE MIX all the marinade ingredients well and apply the mixture to the prawns. Keep aside for 30 minutes. Heat the grill to medium high. Grease with a little olive oil. When the oil starts to sizzle, place the marinated prawns on the grill and grill for two minutes on each side or till done. Add the gherkins, capers, parsley, spring onions and anchovy essence to the mayonnaise and mix well. Serve the grilled prawns with the remoulade. Converted by MC_Buster. NOTES : Grilled prawns with seasoned mayonnaise sauce Converted by MM_Buster v2.0l.
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