Cook Along with Chef Deniz: Spot Prawns Ceviche with Chilli Mayonnaise

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Originally presented as a Cook-Along live class on June 11th at 5:30 PM on Facebook Live. Tonight, Chef Deniz tackled 2 recipes that use local spot prawns. Below you will find the recipe for Spot Prawns Ceviche with Chilli Mayonnaise. Click here for Charred Spot Prawns with Curry and Garlic Butter, Fennel Slaw. The video is repeated on both recipe pages.

Spot Prawns Ceviche with Chilli Mayonnaise

Yields: 2 portions.

Ingredients:

• 6 large spot prawns, peeled, heads taken off
• 1 egg yolk
• 1 lemon, zested and juiced
• 100 ml grape seed oil
• 1 clove of garlic
• 1 shallot, fine diced
• Favourite chili paste, to be added to the mayonnaise, to taste
• 1 ripe avocado
• 6 slices of ideally sourdough baguette
• 30 ml of chopped tarragon
• 30 ml chopped parsley
• Radish slices for garnish

Instructions:

1. Dice spot prawns into large chunks transfer into a bowl. Small dice avocado, mix very gently with prawns, shallots, season with salt and pepper.
2. Add the juice and zest of the lemon with egg yolk in a separate bowl, season with salt.
3. Slowly drizzle grape seed oil while constantly mixing, and until an emulsion forms.
4. Zest the garlic into a paste, add to the mayonnaise, as well as desired amount of chili paste to taste.
5. Fold in avocados, prawns, herbs, mix to combine. Warm up baguette slices in a hot pan, top with prawn mixture, garnish with radishes.

Prep Time: 60 Minutes

Cook time: 20 Minutes