I really wanted to make this marinated prawns with Wasabi mayonnaise and radishes recipe since I tried it in the house of some friends, thanks to Elsa’s hand. I did not like small prawns and while my friend baptized me as the queen of the prawns. And no wonder, I enjoy every dish where I put them. In this recipe go uncooked, just marinated, they cooked in the juice of the marinade itself, supplemented with wasabi mayonnaise and radishes. The original recipe did not carry wasabi mayonnaise, but wasabi on one side and mayonnaise in the other, although I preferred to unify the two sauces. It is ideal for summer pecking with friends or family. A fresh and delicious appetizer.
Instructions:
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Wash and remove skins and heads of prawns, and the intestines. Freeze for about 24 hours. Remove and thaw in the refrigerator for a few hours. Once thawed prepare the marinade, squeeze the lime and add to the shrimp, add the extra virgin olive oil, a little sherry vinegar, season and leave in the fridge half an hour or an hour.
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Prepare the mayonnaise with the blender hand putting the egg, adding mild olive oil, a few drops of lemon juice and salt, and start to beat without moving the arm mixer, when it begins to thicken, add the wasabi and continue beating with small encircling movements of the hand blender. Once you get everything built begin to mount the plate. Put over each toast 3 or 4 shrimp, a few slices of radish and wasabi mayonnaise. Add freshly ground black pepper and serve.
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