Crispy Polenta Chip with Grilled Prawn and Lemon & Thyme Mayo
Crispy Polenta Chip with Grilled Prawn and Lemon & Thyme Mayo
Preparation time:
30 minutes
Cooking time:
12 minutes


  • 12 large raw prawns, peeled, deveined, tails intact
  • 2 tbs light olive oil


  • 2 egg yolks
  • 1 lemon, zested, juiced
  • 250ml (1 cup) light olive oil
  • 1 tsp Dijon mustard
  • 1 tbs finely chopped thyme leaves
  • Salt and pepper, to season


  • 800ml chicken stock
  • ¼ tsp chilli flakes
  • 170g (1 cup) coarse polenta
  • 40g (½ cup) finely grated parmesan
  • 50g butter
  • 2 tbs fresh thyme leaves
  • 1 lemon, zested
  1. Method
  2. Notes

  1. To make mayonnaise, process egg yolks and lemon juice in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Stir in remaining ingredients. Season and refrigerate until required.
  2. To make polenta, bring stock and chilli flakes to the boil in a medium saucepan. Gradually stir in polenta. Cook, stirring, for 8-10 minutes or until polenta is very soft. Stir in remaining ingredients. Season well.
  3. Preheat a frying pan over medium heat. Toss prawns with oil. Season. Add to pan and cook for 30 seconds on each side or until just cooked through.
  4. Divide polenta among serving plates and top with prawns. Serve with mayo to the side.

This recipe has been tested.