Alfresco Sunday – Rakmacka prawn and salad cups with dill and lemon mayo

This easy dish makes a delicious lunch for four. Simply panfry prawns in butter and garlic, add a dollop of mayo, fresh dill and lemon sauce and serve it with crusty homemade melba toast. Enjoy with a glass of Allesverloren Tinta Rosé.

You’ll need: For the prawns … 32 large prawns (deveined and shelled, but you can leave the tail intact), 2 Tbsp olive oil, 2 Tbsp butter,
2 cloves garlic (finely crushed), juice of half a lemon, salt and freshly milled pepper
For the sauce … 1 to 2 Tbsp lemon juice (to taste), half a cup good quality mayonnaise,
2 Tbsp chopped fresh dill, 2tsp freshly grated lemon rind (chopped superfine), salt and freshly milled pepper
For the melba toast … 2 mini-French loaves or 1 small ciabatta. 2 Tbsp olive oil, sea salt flakes
For serving … 2 to3 heads romaine lettuce hearts, leaves carefully broken apart and rinsed, fresh lemon wedges

To make: Preheat the oven to 180C. 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.

Enjoy with a glass of Allesverloren Tinta Rosé … a pretty blush coloured wine which has the scent of strawberries and raspberries and tastes of fresh raspberries, cherries and a hint of vanilla. R87 from

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