Poached king prawns and tomato mayonnaise

AT A GLANCE

  • Serves 6 people

  • 6 large uncooked king prawns (about 125gm each; see note)
  • 200 ml thick mayonnaise
  • 30 gm tomato paste
  • Juice and finely grated rind of 1 lemon
  • To serve: extra-virgin olive oil
01   Cook prawns in a large saucepan of simmering salted water until pink (2 minutes), drain and cool (5-10 minutes), then peel, leaving tails intact, and devein.
02   Whisk mayonnaise and tomato paste in a bowl, season to taste and refrigerate until required.
03   Combine lemon juice and rind with extra-virgin olive oil, drizzle dressing over prawns and serve with tomato mayonnaise on the side.
Note If large prawns are unavailable, use 12 x 60gm prawns, cooking them for a minute less.

Topics:

ENTREE, SEAFOOD, CHEFS' RECIPES, MODERN AUSTRALIAN, SUMMER, PRAWNS

Recipe:

RICHARD PURDUE

Photography:

PRUE RUSCOE

Styling:

JERRIE-JOY REDMAN-LLOYD

FEATURED IN

Jan 2015

Jan 2015

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