Spicy Spot Prawn Mayo Recipes

Steps:

• Mix the breadcrumbs, chilli powder, cumin, crushed chillies, if using, and lime zest with ½ tsp salt and lots of black pepper. Spread over a plate. Toss the prawns in the flour, then dip them into the egg and then into the crumbs. Shake off excess crumbs. Can be chilled in one layer for up to one day ahead.
• When ready to cook, heat a few centimetres of oil in a large, deep frying pan. The oil is hot enough when a few crumbs tipped into it sizzle and turn brown. Fry the prawns in batches for 2 mins, turning halfway, until the crumbs are crisp and golden all over. Lift them onto kitchen paper to drain (they will keep in a low oven for 15 mins if necessary), then serve on a warm plate, with lime wedges scattered around. Mix the lime juice and coriander into the mayonnaise and serve alongside.

Steps:

• Whisk the flour, paprika, garlic powder, onion powder and 1 teaspoon salt in a wide, shallow bowl. Beat the eggs with a splash of water in a second bowl. Combine the panko and coconut in a third bowl. Line a pan in foil and set aside.
• Toss the shrimp in the flour mixture to coat; then, working one at a time, shake off the excess flour and dip the shrimp in the egg. Let the excess egg drip off, then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the lined pan and repeat with the remaining shrimp.
• Heat the coconut oil in a large skillet over medium-high heat until very hot and a panko crumb dropped into it sizzles immediately. Line a plate with a paper towel. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 3 to 4 minutes; transfer to the lined plate and sprinkle with salt. Repeat with the remaining shrimp. Serve with the Spicy Mayo and lemon wedges.
• Combine the mayonnaise, sriracha and lemon juice in a small bowl.

Steps:

• Flash sear Prawns on high heat with canola oil.
• Add all ingredients except mayo to deglaze pan.
• Thoroughly food process all ingredients (except the prawns and mayo), then push through china cap or fine sieve into mayo and vigorously whip mixture into mayo with use of emersion blender.

Steps:

• Lightly oil one side of each tortilla.
• Thinly shred cabbage and mix with pumpkin seeds, spicy spot prawn mayo (recipe #387362 posted separately) and one quarter of the spice mix.
• Oil the tuna loin and season with remaining spice mix.
• In large very hot pan or very hot BBQ, sear tuna on all sides for 30 seconds per side and place on cutting board for slicing.
• In large very hot pan or very hot BBQ, lightly grill tortillas.
• Line grilled tortillas up evenly and slice in half.
• Position semi circles of tortilla with straight side on a forty five degree angle.
• Slice tuna loin in one quarter inch slices and place three slices on the middle of each tortilla.
• Add one quarter cup of cabbage mixture, 3 or 4 pea shoots and one heaping table spoon of onions on top of tuna slices.
• Take the bottom corner of tortilla to the top and pull back over mix leaving you with a cone shaped taco or tacone.
• - Serve with Spicy Spot Prawn Mayo, recipe #387362 contains prawns, oil, hot sauce, mirin, lime juice, sea salt, and mayonnaise.

Steps:

• Briefly blitz half the prawns, half the salmon, the spring onions, lemon zest and half the coriander in a food processor until it forms a coarse paste. Tip into a bowl, stir in the rest of the prawns and salmon, season well and shape into four burgers. Chill for 10 mins.
• Mix the mayo and chilli sauce together in a small bowl, season and add some lemon juice to taste. Mix the lettuce with the cucumber, dress with a little of the remaining lemon juice and 1 tsp olive oil, then set aside.
• Heat the remaining oil in a large frying pan and fry the burgers for 3-4 mins each side or until they have a nice crust and the fish is cooked through. Serve with the salad on the side or in toasted burger buns, if you like, with a good dollop of the spicy mayo.

Steps:

• Preheat outdoor grill for medium heat, and lightly oil the grate.
• Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
• Generously coat both sides of shrimp with mayonnaise.
• Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.