PRAWN AND SCALLOP SAUSAGES

Steps:

• 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.