RECIPE CREATED BY MELINA HAMMER
ingredients:
- 8-10 oz spot prawns
tartar sauce
- 1/2 cup mayo
- 1 tbsp finely chopped capers
- 1 tbsp finely chopped cornichons
- 1 tsp finely chopped pickled red onion
- 1 tsp grain mustard
- 1 tsp lemon juice
- 1 tsp finely grated lemon zest
- Pinch cayenne
- 1/4 tsp freshly ground black pepper
- 1 tbsp finely chopped fresh dill fronds
- 1 tbsp finely sliced chives
- 1 tsp finely chopped fresh tarragon
Mix together all sauce ingredients, then taste and adjust seasoning as needed. Refrigerate to meld the flavors for at least 20 minutes.
Prepare the spot prawns by first bring 1 inch of water and 1 teaspoon of kosher salt to a simmer. Add spot prawns, press to submerge them, and cook in barely simmering water for 30 seconds or until the flesh of the prawns turns just opaque. Shock the spot prawns in an ice bath until they are cool to the touch, then strain, peel, and add to the recipe, or store unpeeled in the refrigerator for up to 2 days.
Serve spot prawns chilled with tartar sauce.
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