Pan roasted lemon sole and tiger prawns
To make the mayo, place all the ingredients apart from the oil in an upright blender with open top. Blend on medium speed and gently add the oil until mayonnaise-like. Season and set aside.
Heat the oil in a deep pan. Season the fish and prawns with salt and pass in the cornflour. First cook the sole for 30 seconds and then add the prawns for 1 minute. Pass on a paper kitchen towel and serve.