King Prawn Crumpet with Marie Rose Sauce

Steps

1. Combine mayonnaise, yoghurt, confit garlic, sweet chilli sauce, Tabasco and lime zest in a bowl. Season to taste and refrigerate until needed (this is the Marie Rose sauce).
2. Place self-raising flour, brown sugar, dried yeast and salt in a mixer bowl and combine on low speed.
3. Whisk eggs and water together, then add to the dry ingredients. Beat on high speed for 3 minutes to form a batter.
4. Transfer batter to a piping bag fitted with a 1cm round nozzle.
5. Grease a 24-hole mini muffin pan with oil spray. Pipe batter into the moulds, filling about halfway.
6. Cover with a damp tea towel and leave in a warm place until doubled in size, about 35-45 minutes.
7. Preheat oven to 100°C. Place a deep roasting pan half-filled with boiling water on the bottom shelf of the oven.
8. Steam the crumpets in the oven until cooked through, about 10 minutes.
9. Unmould the crumpets and refrigerate until completely chilled. Trim the tops to neaten.
10. Combine diced prawns, Marie Rose sauce, lemon zest and parsley in a bowl. Season to taste and refrigerate until needed.
11. Heat half the butter and oil in a large frying pan over medium heat. Once foaming, add half the crumpets and cook until golden, about 1 minute per side.
12. Transfer cooked crumpets to a paper towel-lined tray to drain. Repeat with remaining butter, oil and crumpets.
13. Arrange crumpets on a serving platter, top with the prawn mixture and caviar, and serve.