Name: Prawn remoulade
Cook time: 25 min
Total time: 25 min
Ingredients: 3 egg yolks; 1 tablespoon white wine vinegar; 1 tablespoon wholegrain mustard; 1/4 cup (60ml) water; 1 1/3 cup (330ml) vegetable oil; 2 tablespoon drained capers, chopped finely; 2 tablespoon fresh dill, chopped coarsely; 48 medium_piece cooked prawns (1.2kg)

Ingredients

3 egg yolks

1 tablespoon white wine vinegar

1 tablespoon wholegrain mustard

1/4 cup (60ml) water

1 1/3 cup (330ml) vegetable oil

2 tablespoon drained capers, chopped finely

2 tablespoon fresh dill, chopped coarsely

48 medium_piece cooked prawns (1.2kg)

Method

1.Blend or process yolks, vinegar, mustard and the water until smooth. With motor operating, gradually add oil in a thin, steady stream, process until mixture thickens. Transfer mixture to medium serving bowl, stir in capers and dill. Cover, refrigerate remoulade until cold.

2.Shell and devein prawns, leaving tails intact. Arrange prawns on serving platter.

3.Serve cold with remoulade.

Goes well with rumaki crab dip
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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