Prawn And Scallop Sausages

1. 1

   Low Fat Blend: Place the ingredients in a blender and blend until smooth.

2. 2

   The mixture can also be blended by hand.

3. 3

   A food processor will not give the right consistency.

4. 4

   Use as a replacement for soured cream, mayonnaise or double cream in savoury or sweet recipes.

5. 5

   Make sure that all of the ingredients and the bowl are well chilled before starting and plan on working quickly.

6. 6

   Place the prawns and scallops in a food processor and puree.

7. 7

   Add the egg yolk and pulse until well blended.

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   Transfer to a medium-sized mixing bowl and set in a larger bowl filled with ice.

9. 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.

12. 12

    Remove the refrigerator and place the bowl on a flat work surface.

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    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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    Repeat until all the mixture is used.

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    Put on a plate and return to the refrigerator until needed.

16. 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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    Drain the sausages and keep warm until serving with a salad garnish.

* Per serving · 4 servings · Values may vary.