Mayonnaise Nantu Recipe
Ingredients
| 3 oz. shrimps, or prawns | ||
| Salt | To Taste | |
| Pepper | 1 | |
| 1/2 pt. Planters Peanut Oil | ||
| 1 1/2-2 dessert spoons white | ||
| Paprika | 1/2 Teaspoon | |
| Wine vinegar | ||
| Egg yolks | 3 | |
Directions
Shell the shrimps (or prawns).
Pound the shells with the paprika in the olive oil and leave to soak for 10-15 mins.
Chop the prawns roughly, or leave shrimps whole.
Strain the oil to use in the mayonnaise.
To make the mayonnaise: work egg yolks and seasonings with a small whisk or wooden spoon in a bowl until thick.
Start adding the strained oil drop by drop. (When 2 tbsp. of oil have been added, the mixture will be very thick.)
Carefully stir in 1 tsp. vinegar and add remaining oil more quickly, 1 tbsp. at a time.
Beat thoroughly between each addition until it is absorbed, or, if you are using an electric beater, pour in a thin, steady stream.
When all the oil is absorbed, add remaining vinegar to taste, extra seasoning if necessary, and the shrimps (or prawns).
Pound the shells with the paprika in the olive oil and leave to soak for 10-15 mins.
Chop the prawns roughly, or leave shrimps whole.
Strain the oil to use in the mayonnaise.
To make the mayonnaise: work egg yolks and seasonings with a small whisk or wooden spoon in a bowl until thick.
Start adding the strained oil drop by drop. (When 2 tbsp. of oil have been added, the mixture will be very thick.)
Carefully stir in 1 tsp. vinegar and add remaining oil more quickly, 1 tbsp. at a time.
Beat thoroughly between each addition until it is absorbed, or, if you are using an electric beater, pour in a thin, steady stream.
When all the oil is absorbed, add remaining vinegar to taste, extra seasoning if necessary, and the shrimps (or prawns).
Chef
