Prawns in chive crumpets with saffron mayonnaise

January 6, 2009 (Last Updated: January 11, 2019)
Prawns in chive crumpets with saffron mayonnaise recipe

Print Recipe

Prawns in chive crumpets with saffron mayonnaise

Serves: 6
Cooking Time: 30 mins

Ingredients

  • Saffron mayonnaise

  • 4 large egg yolks
  • 2,5ml (½ tsp) white wine vinegar
  • 5ml (1 tsp) lemon juice
  • 500ml (2 cups) olive oil
  • a pinch of saffron
  • salt and freshly ground black pepper, to taste

  • Prawns

  • olive oil, for frying
  • 6 x prawns, deveined and peeled
  • lemon juice, to taste

  • Crumpets

  • 240g (2 cups) cake flour
  • 60ml (¼ cup) granulated sugar
  • 15ml (1 tbsp) baking powder
  • 3 large eggs
  • 250ml (1 cup) milk
  • 125ml (½ cup) fresh chives, chopped
  • salt and freshly ground black pepper, to taste
  • 40ml butter
  • fresh chives, to garnish
  • salt and freshly ground black pepper, to taste
  • saffron, to taste
  • lemon juice, to drizzle

Instructions

1

For the mayonnaise, put the egg yolks, vinegar and lemon juice in a food processor and blend until light and creamy. Add the oil very slowly, mixing constantly until it begins to thicken. Add the saffron, season and set aside.

2

For the prawns, heat the olive oil in a frying pan. Fry the prawns until cooked, drizzle with lemon juice and keep warm.

3

For the crumpets, combine all the ingredients except the butter.

4

Melt the butter in a frying pan over a medium heat. Drop small amounts of batter into the pan. Once bubbles rise to the surface of the crumpets, flip them over and cook until they are an even golden colour.

5

While the crumpets are hot, fold them in half so that they keep their shape. Spoon some mayonnaise onto each crumpet, add a prawn and tie with a chive. Season, sprinkle with saffron and drizzle with lemon juice just before serving.

 

 

More From FHE:

January 6, 2009 (Last Updated: January 11, 2019) By
Send this to a friend