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Tiger prawns & mayonnaise
1.5kg quality cooked tiger prawns [medium-large]
200ml grape seed oil
120ml full cream soy milk (vita soy)
Juice of 1 lemon
1/2tsp Murray River salt
1/2tsp cayenne pepper
Remove the heads and peel the prawns leaving only the tail attached.
Reserve the heads and shells – do not discard.
Twist the centre of the tail section and pull away to remove the intestinal tract and discard.
Heat the oil in a fry pan over a moderate heat.
Add the shells and cook until the oil is pink and perfumed.
Strain through a coffee filter and discard the shells.
Allow the oil to cool to room temperature.
Place the oil and remaining ingredients in a small measuring jug and blend with a hand blender.
Adjust seasoning as required.
Arrange the prawns in a pleasing fashion on a serving platter with a bowl of the mayonnaise.
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