serves
6
prep
10 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
difficulty
Easy
level
Stream free On Demand
Take A Plate For Christmas
Watch The Full Episode Here
G
Watch The Full Episode Here
G
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.
Want more from The Cook Up?
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.
Stream free On Demand
Take A Plate For Christmas
