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Prawn Cocktail with Saffron Angel Hair Pasta and Citrus Mayonnaise

As seen in episode 4 of Everyday Gourmet, these delicious fish cocktails by Zucca's Adam Swanson are the perfect summer starter.


  • 500g San Remo Angel Hair Pasta

  • 24 large, cooked prawns, de-shelled

  • 1g saffron

  • 150ml white balsamic vinegar

  • 50ml olive oil

  • Salt and pepper

  • Citrus mayonnaise

  • 1 lemon

  • 1 lime

  • 1 orange

  • 3 egg yolks, at room temperature

  • 250ml vegetable oil

  • Pinch of salt & white pepper


  • 1.

    Fill a large pot with water, add saffron and bring to the boil. Cook pasta as per packet directions. Once cooked, strain and allow to cool. Toss a little olive oil through the pasta to keep it from sticking.

  • 2.

    Once cool, mix in remaining olive oil and balsamic. Set aside in fridge.

  • 3.

    To make the mayonnaise, place egg yolks and 1 tbs of juice from each lemon, lime and orange in a glass bowl. Using a whisk, start to mix until it begins to thicken.

  • 4.

    Gradually pour vegetable oil into the bowl. The best method is to get a friend to pour a slow stream down the side of the bowl, whilst you are continually whisking. If you add the oil too fast, the mayonnaise may separate. Remember the slower the better.

  • 5.

    When the yolks and oil have combined add salt and pepper to taste and place the mayonnaise into the fridge for after.

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