Tiger Prawns & Mayonnaise | Recipes

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.

To serve

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