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RESTAURANT ROUND-UP<br />
MAXWELL<br />
CHILLI-MAYO DIPPING SAUCE<br />
10ml (2 tsp) minced chilli<br />
60ml (¼ cup) Hellman’s<br />
Mayonnaise + extra, if needed<br />
2,5ml (½ tsp) fresh lemon juice<br />
PRAWNS<br />
32 queen prawns, cleaned and<br />
deshelled (reserve the shells,<br />
to garnish)<br />
125ml (½ cup) olive oil<br />
45g butter<br />
60ml (¼ cup) granadilla pulp<br />
5ml (1 tsp) castor sugar<br />
lemon wedges, to serve<br />
spring onions, finely sliced,<br />
to garnish<br />
HOW TO DO IT<br />
For the purée, place all of the<br />
1 ingredients in a large pot. Cover<br />
with cold water and bring to a boil.<br />
Once the potato and caulilower<br />
are soft, drain off all the liquid and<br />
blend until smooth.<br />
For the dipping sauce, mix all of the<br />
2 ingredients together until smooth. If<br />
the chilli is too strong, add more mayo.<br />
For the prawns, fry the prawn<br />
3 shells in a little of the olive oil<br />
over high heat until crispy. Drain on<br />
paper towel.<br />
Melt the butter with the granadilla<br />
4 pulp in a saucepan over medium<br />
heat. Add the castor and mix well<br />
until combined and dissolved.<br />
Heat the remaining olive oil in<br />
5 a pan over medium heat and fry<br />
the prawns until browned. Add the<br />
prawns to the hot granadilla mix.<br />
Take care not to burn the mixture.<br />
To assemble the dish, place<br />
6 some caulilower mash on<br />
each plate. Top with 8 prawns per<br />
person as well as some crispy shells.<br />
Drizzle some granadilla mixture<br />
around the plate and serve the<br />
dipping sauce alongside. Add some<br />
lemon wedges for squeezing and<br />
garnish with spring-onion slices.<br />
foodandhome.co.za JUNE 2016 73
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