Ensalada con las Gambas

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Prawn Salad
My 2005 Christmas Dinner featured this
Ensalada con las Gambas, or Prawn Salad, as the second course (with a repeat performance on the New Year’s Eve buffet).  I thought it was nicely refreshing and a little different, so here you go:

Line the salad bowl with washed little gem or spinach leafs. Drizzle lime juice or some vinaigrette over the greens. Add a generous amount of coarsely chopped fruit and vegetable: cucumber, pineapple, mango, papaya, cherry tomatoes, pomegranates. Add avocado and boiled eggs to taste.

Make a fresh mayonnaise from 4..6 egg yolks and good olive oil. To make the mayonnaise, whisk the egg yolks as violently as possible, very slowly adding 2..3 cl of olive oil drop by drop. You will be rewarded for patience and endurance. You’ve added enough oil when the mayonnaise starts tasting distinctly of olive oil. Season with a little mustard, a pinch of salt, and a little lime juice (still whisking like mad). Chill for an hour – and chill out yourself.

Crush a tablespoon of black peppercorns and mix with 150ml soured cream.

Meanwhile… fry king prawns in olive oil, lots of garlic, and a generous amount of chilly. Before the garlic turns too dark, douse with half a glass of dry white wine.

Spread the prawns around on top of the salad, spoon the mayonnaise atop, followed by the soured cream – done. Enjoy!