Duck Egg Tapas

Duck eggs with Marie Rose sauce and sauteed prawns.

• Ready In: 13 mins
• Serves: 2

Ingredients

• 4  duck eggs
• 2  tablespoons mayonnaise
• 1⁄2 teaspoon tomato puree
• 1  pinch salt
• 1  pinch black pepper
• 4  dashes Tabasco sauce (or to taste)
• 8  large  prawns
•  olive oil
•  paprika

Directions

1. Place the eggs in a saucepan and cover with cold water. Bring to the boil and cook for 1 minute. Remove the pan from the heat, cover and leave for 15 minutes. Drain the eggs and place in iced water to stop the cooking process.
2. Peel the eggs and carefully slice them in half longwise. Remove the yoke (reserving the white) and place in a cup and mash with a fork. Add the mayonnaise, salt, pepper, tomato puree and Tabasco and mash until smooth. Refrigerate for 1 hour.
3. Heat the olive oil in a wok and stir fry the prawns for 2 or 3 minutes until pink. Remove and keep aside to cool.
4. Spoon the mayonnaise mix into each egg white, top each with a cooked prawn and sprinkle with a little paprika.
5. Serve cold with salad or chopped cabbage.