Truffle Mayo Prawn Wraps
Ingredients
- 1kg raw deveined prawns - ½ a lemon - 2 bay leaves - A pinch or two of sea salt - 7 whole black pepper corns - ½ cup truffle mayo (or regular mayo) - Juice of half a lemon - ½ Tbsp chili sauce or sriracha - 1 tsp Worcestershire sauce - 1 tsp olive oil - Sea salt - Fresh ground pepper - 1 tsp vinegar - Head of a butter lettuce - 1 avocado, diced - Fresh jalapeño, thinly sliced - ½ red onion, very finely diced - Baby capers - 5 Tbsp fresh chives, chopped - Chili flakes
Method
Dressing 1. Add all dressing ingredients to a large sized mixing bowl.
2. Stir well to combine and adjust for preferred taste.
Prawns 1. Bring a pot of water to the boil. Add half a lemon, bay leaves, a pinch or two of sea salt, and 6 whole black pepper to the water.
2. Add the prawns to the water and cook until they turn orange (about a minute or so).
3. Once the prawns are done boiling, take them out and immediately put them in a big bowl of iced water to stop cooking and reduce the temperature. I like these extra cold.
4. Dab down the prawns extra dry with paper towel and depending on your preference, you can cut these into smaller pieces, in half, or use them whole.
5. Transfer to the bowl with the dressing and gently mix to coat the prawns.
Assembly 1. Arrange butter lettuce leaves on a serving platter.
2. Then add avocado chunks, fresh jalapeño, red onion, capers, fresh chives, and some red chili flakes.