Prawn salad

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves12
  • DifficultyEasy
3 tbsps plus 1 tsp salt
1 lemon cut into quarters
2kg large prawns in the shell (16 to 20 prawns per pound)
450ml good mayonnaise
1 tsp Dijon mustard
30ml white wine or white wine vinegar
1 tsp freshly ground black pepper
6 tbsps minced fresh dill
1 red onion, minced
6 celery stalks, minced
1) Bring 5 litres of water, 3 tablespoons of salt and the lemon to the boil in a large saucepan. Add half the prawns and reduce the heat to medium. Cook uncovered for only 3 minutes or until the prawns are barely cooked through. Remove with a slotted spoon to a bowl of cold water.

2) Bring the water back to a boil and repeat with the remaining prawns. Allow to cool, then peel and devein the prawns.

3) In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 tsp salt, pepper and dill. Combine with the peeled prawn. Add the red onion and celery and check the seasonings.

4) Serve immediately, or cover and refrigerate for a few hours.

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