Egg and Prawn Mayonnaise from The Times Cookery Book by Katie Stewart
Hard-boil the eggs, drain and plunge in cold water. Then remove the shells and leave the eggs submerged in water until cold. Combine together the mayonnaise, soured cream and curry powder, and chil...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Saucepan
- Stove
- Colander
- Mixing bowl
- Spoon
- Refrigerator
- Chef's knife
- Cutting board
- Plate
Ingredients
- 4 oz (100 g) prepared prawns
- 4 crisp lettuce leaves
- paprika pepper
- 4 rounded tablespoons mayonnaise
- 4 eggs
- 1 level teaspoon curry powder
- 1 carton soured cream
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Eggs in Curry Mayonnaise from The Times Cookery Book by Katie Stewart
app.ckbk.com
Cold Curried Prawns from The Times Cookery Book by Katie Stewart
app.ckbk.com
Eggs Stuffed with Sardine from The Times Cookery Book by Katie Stewart
app.ckbk.com
Mayonnaise from The Times Cookery Book by Katie Stewart
app.ckbk.com
Eggs Mornay from The Times Cookery Book by Katie Stewart
app.ckbk.com
Prawn Egg Foo Young | Australia
au.lkk.com
Prawn Pilaff from The Times Cookery Book by Katie Stewart
app.ckbk.com
Fried Egg and Prawn Cakes | Recipes | Lee Kum Kee Home | Australia
au.lkk.com