Prawns with tartare vinaigrette

This impressive – and impressively easy – share plate has just the right balance of salty, briny, lemony flavours on top of sweet cooked fresh prawns.

• serves

  6

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 1 kg cooked prawns, peeled, intestinal tract removed
• 60 g (¼ cup) Japanese mayonnaise

Tartare vinaigrette

• 2 large dill pickles, finely diced
• 1 golden French shallot, finely diced
• 2 tbsp capers, roughly chopped
• 1 tbsp finely shredded dill
• 2 tbsp finely shredded parsley
• 1 lemon, rind grated, then segmented without pith and cut into 1 cm pieces
• 2 tbsp sherry vinegar
• 125 ml (½ cup) good quality extra virgin olive oil

Instructions

1. For the tartare vinaigrette, place all the ingredients in a bowl and stir to combine. Adjust the seasoning to taste.
2. Place the peeled prawns on a chilled platter, spoon the vinaigrette over the top and serve with the Japanese mayonnaise on the side.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.