• 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
  1. Remove the heads and peel the prawns leaving only the tail attached.
  2. Reserve the heads and shells – do not discard.
  3. Twist the centre of the tail section and pull away to remove the intestinal tract and discard.
  4. Heat the oil in a fry pan over a moderate heat.
  5. Add the shells and cook until the oil is pink and perfumed.
  6. Strain through a coffee filter and discard the shells.
  7. Allow the oil to cool to room temperature.
  8. Place the oil and remaining ingredients in a small measuring jug and blend with a hand  blender.
  9. Adjust seasoning as required.
To serve

  1. Arrange the prawns in a pleasing fashion on a serving platter with a bowl of the mayonnaise.