Name: Seafood parcels on herb mayonnaise
Yield: 6 servings
Cuisine: Bake
Ingredients: 500.00 g prawns or shrimps, frozen; 65.00 ml wine dry white; lemon halved, juice only; peppercorns blac; 65.00 ml fresh chives chopped; 2.00 ml cayenne pepper; salt and freshly ground black pepper; 8.00 phyllo pastry sheets; 60.00 g butter melted; 8.00 fresh chives briefly blanched; 250.00 ml mayonnaise; 3.00 ml curry powder; 3.00 ml mustard; 65.00 ml fresh chives chopped; 65.00 ml watercress chopped

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Ingredients (15)

Seafood

500.00 g	prawns — or shrimps, frozen
65.00 ml	wine — dry white
	lemon — halved, juice only
	peppercorns — blac
65.00 ml	fresh chives — chopped
2.00 ml	cayenne pepper
	salt and freshly ground black pepper
8.00	phyllo pastry — sheets
60.00 g	butter — melted
8.00	fresh chives — briefly blanched

Herb mayonnaise

250.00 ml	mayonnaise
3.00 ml	curry powder
3.00 ml	mustard
65.00 ml	fresh chives — chopped
65.00 ml	watercress — chopped

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Method:

Gently poach prawns in wine, lemon juice and peppercorns until they start to change colour. Drain and sprinkle with chives, cayenne pepper, salt and pepper. Place mayonnaise in a bowl, add all remaining ingredients and mix well. Refrigerate until needed. To assemble, take 1 sheet of phyllo pastry and brush
liberally with butter. Cut into 6 equal squares and place them one on top of the other. Repeat with all sheets.

Place 2T of seafood mixture on top of phyllo square, gently bring the corners up around it, forming a parcel. Tie with string and place on baking tray. Repeat until all seafood has been used. Bake in preheated oven (190º C) for 12-15 minutes or until parcels are golden and crisp. When all parcels are baked, remove string and tie each with a single strand of chive. Garnish with chopped herbs and serve with herb mayonnaise.