- serves 6 people
- preparation 10 minutes
- difficulty Easy level
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
- For the tartare vinaigrette, place all the ingredients in a bowl and stir to combine. Adjust the seasoning to taste.
- 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.
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