for 4 people

Wasabi mayonnaise

2	fresh egg yolks
1 tbsp	wasabi paste
1	organic lime, use a little grated zest and 1 tsp of juice
1 dl	rapeseed oil
2 pinch	salt

Radish

2 tbsp	white balsamic vinegar
½ tbsp	mirin (rice wine)
¼ tsp	salt
a little	pepper
200 g	radishes, thinly sliced

Charcoal/gas/electric grill

300 g	peeled raw prawn tails (organic)
1 tbsp	olive oil
¼ tsp	salt
a little	pepper
8 slice	half-white bread (approx. 350 g)

To serve

60 g	wasabi nuts, coarsely chopped

How it's done

Wasabi mayonnaise

Whisk the egg yolks, wasabi, lime zest and juice in a bowl. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise, season with salt.

Radish

Whisk the balsamic and mirin in a bowl, season. Add the radish, mix.

Charcoal/gas/electric grill

Place the prawns in a bowl, add the oil, mix, season, place in a grill tray. With the lid up, grill over/on a medium heat (approx. 200 °C) for approx. 4 mins. on each side, season. Grill the slices of bread alongside for approx. 2 mins.

To serve

Spread the radish, mayonnaise and prawns on top of the slices of bread. Sprinkle the nuts on top.

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