Prawn and avocado salad with a yuzu mayonnaise

Prawn and avocado salad with a yuzu mayonnaise-photo

What the lime is to Mexico, the yuzu is to Japan: a versatile citrus whose bumpy rind and juice are used in all kinds of dishes. Yuzu's flavor? Imagine a cross between a mandarin orange and a lime. The juice makes a floral vinaigrette; it's also used in ponzu, an addictive Japanese dipping sauce.

Ingredients

For the mayonnaise

  • 1 egg yolk
  • 1/2 tsp rice wine vinegar
  • 60ml light olive oil
  • 5ml toasted sesame oil
  • 100% yuzu juice to taste, around 5ml
  • Generous pinch of salt

For the salad

  • 150g fresh prawns
  • 1 avocado, diced
  • 1 little gem lettuce, sliced
  • 1/2 mild red chilli, seeded and sliced

Method

Shallow fry the prawns in a splash of oil for three minutes (1.5 minutes either side). Set aside to cool.

To make the mayonnaise, tip the egg yolk into a large mixing bowl, and use a balloon whisk to mix it with the rice wine vinegar.

Slowly add the olive oil - 10ml at a time - constantly whisking to create an emulsion.

Once all the olive oil has been added, whisk in a small amount of toasted sesame oil and the yuzu juice. Both these flavours are very strong, so start with just 1/2 teaspoon of each. Taste, and only add more if needed. Season with salt.

The salad should be lightly coated in this loose mayonnaise - not dripping in it. So start by using just half the amount of yuzu mayonnaise, and only add more if needed.

Add the lettuce, avocado, prawns and chilli to the bowl containing half the amount of yuzu mayonnaise. Use your hands to gently toss the salad until it is all coated, and then serve.