Ingredients

• 4 free-range egg yolks
• 1 tsp white wine vinegar
• 250ml/9fl oz vegetable oil
• 1 tbsp tomato ketchup
• squeeze lemon juice
• dash Tabasco sauce
• 2 tbsp mixed chopped fresh herbs (basil
• parsley
• chives)
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 10 raw prawns
• ½ avocado
• stone removed
• ½ lemon
• juice only

Directions

• To make the mayonnaise
• place the egg yolks and white wine vinegar into a mini-food processor and blend until combined.
• With the food processor motor still running
• gradually add the vegetable oil until the mixture thickens to a mayonnaise consistency.
• Spoon half of the mayonnaise into a bowl and add the tomato ketchup
• a squeeze of lemon juice
• the Tabasco and season
• to taste
• with salt and freshly ground black pepper. Mix together well.
• Spoon the remaining mayonnaise into a separate bowl and mix with the chopped fresh herbs and season
• to taste
• with salt and freshly ground black pepper.
• For the prawns
• heat the olive oil in a frying pan and add the prawns. Fry the prawns for 4-5 minutes
• until they turn pink and are completely cooked through.
• Scoop out the avocado flesh
• leaving the skin intact and place the avocado flesh into a bowl.
• Add the lemon juice
• the cooked prawns and the spicy tomato mayonnaise. Stir well to combine.
• To serve
• spoon the prawn mixture into the avocado shell and top with a spoonful of the herb mayonnaise.