Ingredients for 4 Servings
For the rum mayonnaise
- 1 egg yolk
- Worcestershire sauce
- mustard
- cayenne pepper
- lemon juice
- vegetable oil
- 1 splash of STROH 40
- salt
For the prawns and salad
- 8 red wild prawns
- olive oil
- 2 avocados, diced
- equal amounts of mango and papaya (approximately), diced
- 1 red onion, finely diced
- lemon juice
- pesto
- aged balsamic vinegar
- salt
Preparation
- For the mayonnaise, combine the egg yolk with a splash of Worcestershire sauce, mustard, salt, a pinch of cayenne pepper, and a dash of lemon juice in a hand blender beaker. Slowly blend together.
- While continuously stirring, gradually drizzle in the vegetable oil until the mayonnaise reaches the desired consistency (you can also mix it by hand).
- Season with a splash of STROH and salt to taste.
- Meanwhile, clean and devein the prawns, season them, and sear them in a pan with olive oil until they’re golden brown.
- Marinate the diced avocado, mango, papaya, and onion with olive oil, salt, and lemon juice.
- Arrange the colorful salad on plates, place two prawns on top, drizzle with some pesto and balsamic vinegar, and garnish with a spoonful of mayonnaise.
