These tasty little bites are a popular tapas dish in Spain, where they’re called Huevos Rellenos.
Blanch prawns in boiling salted water for 1 minute. Drain and set aside to cool.
Halve eggs lengthways, remove the yolks and mash half of them, reserving the rest for another use.
Combine mashed yolk, mayonnaise, salt and pepper and fold through capers and prawns.
Fill egg whites with this mixture, arrange on a platter, dust with paprika and serve.
If you don’t want to make your own mayonnaise, use one made from whole eggs, such as Paul Newman’s Own or Thomy. Smoked paprika is available from specialty food stores and adds a lovely earthy aroma; if it is unavailable, use mild paprika.
Cooked crabmeat, finely chopped bug, marron, redclaw, rocklobster or yabby meat
This recipe is provided by Sydney Seafood School.
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