Prawn and Scallop Sausages

Lee Faber's Note:

This recipe, which originally came from "Great Good Food" by Julee Russo, is a lovely, sophisticated starter for a dinner party. I particularly like this recipe because it looks like it is very difficult to prepare, while it really is quite simple.

• Total Time: 38 mins
• Prep Time: 30 mins
• Cook Time: 8 mins

Ingredients:

Serves: 6-8

Yield: 32.0 2inch s ...

• 1 lb raw headless prawns , peeled and deveined (large shrimp)
• 1 lb raw sea scallops
• 2 egg yolks
• 1 tablespoon potato flour
• 8 tablespoons fresh herbs (dill, chives, tarragon, chervil)
• 1 pinch cayenne pepper
• ½ teaspoon paprika
• salt & freshly ground black pepper
• salad greens , to serve

Low-Fat Blend

• 240 ml nonfat yogurt or 240 ml plain low-fat yogurt
• ½ lb fat-free cottage cheese or ½ lb low fat cottage cheese

Directions:

1. Low Fat Blend: Place the ingredients in a blender and blend until smooth.
2. The mixture can also be blended by hand.
3. A food processor will not give the right consistency.
4. Use as a replacement for soured cream, mayonnaise or double cream in savoury or sweet recipes.
5. Make sure that all of the ingredients and the bowl are well chilled before starting and plan on working quickly.
6. Place the prawns and scallops in a food processor and pureé.
7. Add the egg yolk and pulse until well blended.
8. Transfer to a medium-sized mixing bowl and set in a larger bowl filled with ice.
9. Gently fold in the Low-Fat Blend, potato flour and herbs a little at a time until blended and smooth.
10. Add the cayenne pepper, paprika and salt and pepper to taste.
11. Cover and place in the refrigerator until chilled; about 1 hour.
12. Remove the refrigerator and place the bowl on a flat work surface.
13. Tear off an 8-inch piece of cling film, place 2 tablespoonsful of the mixture in a strip down the centre, roll up over the mixture to make a 2-inch (5 cm) sausage and twist the ends.
14. Repeat until all the mixture is used.
15. Put on a plate and return to the refrigerator until needed.
16. Meanwhile, in a large sauté pan or wok fitted with a steamer, bring 1 inch (2. 5cm) of water to the boil.
17. Keep the sausages chilled until you steam them; you will have to do this in batches.
18. Place several sausages in the steamer and steam for about 8 minutes, until firm and cooked through.
19. When all the sausages are steamed, cut open the cling film and remove.
20. Drain the sausages and keep warm until serving with a salad garnish.