Prawn mousse

Doughnuts (donuts)

• 250 GRAM PRAWNS
• 100 GRAM CREAM, whipped
• 2 TBSP MAYONNAISE
• 1 TBSP LEMON JUICE
• 1 TSP HORSERADISH, grated
• SOME PINK PEPPERS

• 50 GRAM BUTTER, SOFT
• 100 GRAM SUGAR
• 1 EGG
• 150 GRAM MILK
• 350 GRAM SELF RAISING FLOUR
• 1/2 TSP SALT
• 1 TSP NUTMEG, grated
• POWDERED SUGAR

Keep four prawns behind for decoration. Mash the other prawns, together with the horse radish, mayonnaise, lemon juice and pepper and salt to taste in the food processor. Stir in the cream. Put the mousse in the fridge for 2 hours. Make nice balls with a spoon and decorate with pink peppers and a prawn.

Cream the butter and the sugar together, add the milk and the egg first and then the flour, salt and nutmeg. Knead the dough a few minutes and roll it out to 1/4 inch thickness. Cut doughnuts with a doughnut cutter; or, if you don't have one, cut circles with a glass and a hole in the middle with an apple drill. Deep fry until golden brown and dust with powdered sugar.

Most probably, the doughnut came from Europe to the United States in the bags of the immigrants in the 1800s. It is maybe culinary family of the Dutch "oliebollen", which are also called "Dutch doughnut". The name may originate from "dough knot" (twisted dough) or "dough nut".