12 large raw prawns, peeled, deveined, tails intact
2 tbs light olive oil
LEMON & THYME MAYONNAISE
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
‘GRITS’ (SOFT POLENTA)
800ml chicken stock
¼ tsp chilli flakes
170g (1 cup) coarse polenta
40g (½ cup) finely grated parmesan
2 tbs fresh thyme leaves
1 lemon, zested
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.