Prawns on watermelon with sage mayo
This makes a lovely light, summery starter. Use borage flowers with discretion.
For the sage mayo
For the prawns
|1½ cups||White wine|
|1 bunch||Bouquet garni, including sage|
|12 large||Raw prawns, shelled and deveined|
|2 slices||Watermelon, 3cm thick, seedless|
For the garnish
|1 small handful||Edible flower, and herbs, eg; viola, blue sage flowers|
- Whisk the ingredients for the sage mayo until smooth. Season with salt and pepper and place in a piping bag with a small nozzle.
- Place the wine in a frying pan with the herbs and 2 grinds black pepper. Bring to the boil. Reduce the heat to poaching temperature. Add the prawns. Poach very gently until they turn pink, about 4 minutes. The prawns are best served soon after cooking — not chilled.
- Remove the rind from the watermelon and cut the flesh into 12 x 3cm cubes.
- Place 6 down the centre of 2 long plates. Top each cube with a cooked prawn. Pipe a blob of mayo on top. Garnish the plates with flowers and herbs.
More of Jan's recipes using herbs and edible flowers