Prawn and Scallop Sausages

READY IN: 38mins




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