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Mayonnaise Nantu Recipe
|Peanut oil||1⁄2 Pint (Use Planters)|
|White wine vinegar||6 Fluid Ounce (About 1 1/2-2 Dessert Spoons)|
Serving size: Complete recipe
Calories 2396 Calories from Fat 2245
% Daily Value*
Total Fat 254 g390.4%
Saturated Fat 45.2 g225.9%
Trans Fat 0 g
Cholesterol 684.5 mg
Sodium 558.9 mg23.3%
Total Carbohydrates 4 g1.5%
Dietary Fiber 0.97 g3.9%
Sugars 0.5 g
Protein 25 g49.8%
Vitamin A 42.4% Vitamin C 7.3%
Calcium 11.8% Iron 26.3%
*Based on a 2000 Calorie diet
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).