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Prawn cocktail sangas

Method

  • To make the sauce, whiz up the eggs, extra yolks, a good pinch of salt and the mustard in a food processor for 1 min. 
  • Add the oil, little by little through the feeder tube, continually mixing.
  • Then add the lemon juice, ground pepper, sambel and roasted capsicum. Whiz up until well combined and taste for seasoning. 
  • Cut the baguettes in half lengthways, not right through, and spread with butter. Then smear with a generous amount of the mayo and top with lettuce, the prawns and a drizzling more of the mayo.
  • Serve sprinkled with a little parsley.

Ingredients

  • 2 eggs + 2 egg yolks
  • sea salt & freshly ground pepper
  • 1 tbsp hot mustard
  • 500 ml vegetable oil
  • juice of ½ lemon
  • 1-2 tspn sambel oelek (or any chilli paste)
  • 3 pieces roasted capsicum
  • 2 small baguettes
  • softened butter (optional)
  • inner leaves of 2 cos lettuces
  • 16 tiger prawns, cleaned & deveined
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm