Prawn Remoulade recipe
information
The prawns in this dish 'cook' in the refrigerator in a marinade that is piquant with mustard, horseradish and wine vinegar.
ingredients
1 1/2 lbs raw unshelled large prawns
45 g (3 tbsps) mild mustard
10 g (2 tsps) horseradish
1 tbsp paprika
1 fresh chilli pepper, seeded and finely chopped
1 clove garlic, crushed Salt
100 ml (4 fl oz) white wine vinegar
300 ml (12 fl oz)oil
6 spring onions, sliced
2 sticks celery, thinly sliced 2 bay leaves
2 tbsps chopped parsley
Lettuce and lemon wedges
45 g (3 tbsps) mild mustard
10 g (2 tsps) horseradish
1 tbsp paprika
1 fresh chilli pepper, seeded and finely chopped
1 clove garlic, crushed Salt
100 ml (4 fl oz) white wine vinegar
300 ml (12 fl oz)oil
6 spring onions, sliced
2 sticks celery, thinly sliced 2 bay leaves
2 tbsps chopped parsley
Lettuce and lemon wedges
method
1. Shell the prawns, except for the very tail ends. If desired, the prawns may be completely shelled.
2. Combine the mustard, horseradish, paprika, chilli pepper, garlic and salt in a deep bowl. Mix in the vinegar thoroughly.
3. Add the oil in a thin, steady stream while beating constantly with a small whisk. Continue to beat until the sauce is smooth and thick. Add the spring onions, celery, bay leaves and chopped parsley. Cover the bowl tightly and leave in the refrigerator for several hours, or overnight.
4. Two hours before serving, add the prawns to the marinade and stir to coat them well. Leave in the refrigerator until ready to serve.
5. To serve, shred the lettuce finely and place on individual serving plates. Arrange the prawns on top and spoon over some of the marinade to serve, discarding the bay leaves.
2. Combine the mustard, horseradish, paprika, chilli pepper, garlic and salt in a deep bowl. Mix in the vinegar thoroughly.
3. Add the oil in a thin, steady stream while beating constantly with a small whisk. Continue to beat until the sauce is smooth and thick. Add the spring onions, celery, bay leaves and chopped parsley. Cover the bowl tightly and leave in the refrigerator for several hours, or overnight.
4. Two hours before serving, add the prawns to the marinade and stir to coat them well. Leave in the refrigerator until ready to serve.
5. To serve, shred the lettuce finely and place on individual serving plates. Arrange the prawns on top and spoon over some of the marinade to serve, discarding the bay leaves.
serving amount
serves 4
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