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