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How to make prawn salad cream?


Whyeme
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when we go wedding/restaurant dinners usually have cooked prawns covered with a milky rich sweet white cream rite?

where to buy those sort of cream?

or need to make one? [confused]

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Isn't the white cream mayonnaise?

 

so its just plain mayonnaise?

those we can buy from ntuc/sheng siong?

any recommended brands?

thks

 

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Supercharged

i find japanese brand (sry dono the name) but the logo is a baby. it comes in normal n low fat. u can try it. no bad, rather similar to those used in restaurant.

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actually they are make out of OIL, cooking or vegetable oil, just pour some into a bowl and start beating, soon it will turn into mayonnaise!!

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Ingredients:

 

* 2 egg yolks

* 3/4 teaspoon salt

* 1/8 teaspoon sugar

* Pinch cayenne pepper

* 4 to 5 teaspoons lemon juice or white vinegar

* 1-1/2 cups olive or other salad oil

* 4 teaspoons hot water

 

Preparation:

Beat yolks, salt, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.

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Ingredients:

 

* 2 egg yolks

* 3/4 teaspoon salt

* 1/8 teaspoon sugar

* Pinch cayenne pepper

* 4 to 5 teaspoons lemon juice or white vinegar

* 1-1/2 cups olive or other salad oil

* 4 teaspoons hot water

 

Preparation:

Beat yolks, salt, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.

 

wow thks bro!

r u a chef? [thumbsup]

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when we go wedding/restaurant dinners usually have cooked prawns covered with a milky rich sweet white cream rite?

where to buy those sort of cream?

or need to make one? [confused]

 

Bro, try mixing mayo and tomato ketchup until you get a slightly pinkish salmon colour . . . [thumbsup]

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besides mayo, DUN FORGET the prawn!

 

chill the prawn properly after its cooked!

 

also, keep temp & dry in fridge before serve.

 

u dun wanna have soggy shrimps with perfect mayo too..... bon appetit!

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Is all the mentioned methods aboe used to make mayonnaise?

 

Cos I dont think the sause the TS is referring to is mayonnaise in the first place.

 

 

Isn't the white cream mayonnaise?

 

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