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Prawn tail Nibbles with Cranberry Mayonnaise Serves 4 - 6

  • Ingredients:

  • 455g (1lb) raw tiger prawns, defrosted and shelled
  • salt and freshly milled black pepper
  • 2 15ml spoon (2 tbsp) olive oil
  • rind and juice of 1 lemon
  • 1 15ml spoon (1 tblsp) clear honey
  • 1 200g jar mayonnaise
  • 3 15ml spoon (3 tbsp) cranberry sauce
  • fresh chives, to garnish

Method

  1. Preheat the grill
  2. Season the prawns with salt and pepper and place onto a grill pan.
  3. In a small bowl mix the oil, lemon rind and juice and honey together.  Brush the prawns with the lemon dressing on each side.  Reserve the marinade.
  4. Cook under the grill for 2-3 minutes on each side, basting with any remaining marinade mixture.
  5. Prepare the mayonnaise: mix the mayonnaise and the cranberry sauce together and place into a small dish.  Place in the centre of a large serving dish.
  6. Scatter the prawns onto the dish, brush with the remaining lemon mixture and serve as a starter garnished with fresh chives.

Recipe kindly donated by The Seafish Industry

 

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