500g San Remo Angel Hair Pasta
24 large, cooked prawns, de-shelled
150ml white balsamic vinegar
50ml olive oil
Salt and pepper
3 egg yolks, at room temperature
250ml vegetable oil
Pinch of salt & white pepper
Fill a large pot with water, add saffron and bring to the boil. Cook pasta as per packet directions. Once cooked, strain and allow to cool. Toss a little olive oil through the pasta to keep it from sticking.
Once cool, mix in remaining olive oil and balsamic. Set aside in fridge.
To make the mayonnaise, place egg yolks and 1 tbs of juice from each lemon, lime and orange in a glass bowl. Using a whisk, start to mix until it begins to thicken.
Gradually pour vegetable oil into the bowl. The best method is to get a friend to pour a slow stream down the side of the bowl, whilst you are continually whisking. If you add the oil too fast, the mayonnaise may separate. Remember the slower the better.
When the yolks and oil have combined add salt and pepper to taste and place the mayonnaise into the fridge for at least 1/2 hour.
To construct the dish, take 6 large martini glasses or glass bowls. Place a good amount of pasta into the base of glass.
In a bowl, add the prawns, 3 to 4 tbs of citrus mayonnaise and mix together. If needed add a little more mayonnaise, the prawns should be well coated.
Finally place 4 prawns in every glass and garnish with a lemon wedge. Serve chilled. Serves 6.