Allesverloren Tinta Rosé Prawn and Salad Cups With Dill and Lemon Mayo

RAKMACKA – PRAWN AND SALAD CUPS WITH A DILL AND LEMON MAYO

Enjoy with a glass of Allesverloren Tinta Rosé.

SERVES 4

PRAWNS
32 large prawns, deveined and shelled (you can leave the tail intact)
2 Tbsp olive oil
2 Tbsp butter
2 cloves garlic, finely crushed
Juice of 1/2 lemon
Salt and freshly milled pepper

SAUCE
1-2 Tbsp lemon juice (to taste)
1/2 cup good quality mayonnaise
2 Tbsp chopped fresh dill
2 tsp freshly grated lemon rind, chopped super fine
salt and freshly milled pepper

MELBA TOAST
2 mini-French loaves or 1 small ciabatta
2 Tbsp olive oil
Sea salt flakes

SERVING
2-3 heads romaine lettuce hearts, leaves carefully broken apart and rinsed
fresh lemon wedges for serving

METHOD
Preheat the oven to 180oC. To make the melba toast, slice the bread as thin as you can without it crumbling (older bread generally works better). Spread out in a single layer on a baking tray. Brush each slice with olive oil. Bake for 10 minutes, or until they start to go golden around the edges.

To cook the prawns, heat the butter and oil until bubbling and then add the prawns. Avoid crowding the pan by cooking the prawns in two batches. Add the garlic and cook for about 5 minutes until the prawns start going pink. Prawns cook very fast – remove them from the heat as soon as they go pink. Season well with salt, pepper, and a generous squeeze of lemon juice.

To make the sauce, mix all the ingredients together well.

Place two prawns into the hollow of each salad leaf, serve with a dollop of the sauce, and melba toast.

ALSO SEE:
Allesverloren Wine Estate Celebrates 150-Year Milestone

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