If you’re looking for a new way to serve your prawns this summer,this simple but classic French sauce is tartare adjacent.
1kg cooked prawns
2 cups rocket leaves
½ cup olive oil,plus extra for drizzling
salt and black pepper
4 eggs
2 tsp dijon mustard
¼ cup white wine vinegar
4 cornichons,finely chopped
1 tbsp capers,finely chopped
¼ cup French tarragon,finely chopped
¼ cup chervil,roughly chopped
½ cup parsley,roughly chopped
lemon wedges,to serve
Peel the prawns,removing the intestine,leaving the tails on and arrange on a serving plate with the rocket leaves. Drizzle with olive oil and season with a little salt and pepper. (If you’re feeling lazy,you can serve the prawns unpeeled and let your guests do the work.)
For the sauce gribiche,prick a hole in the base of the eggs and boil for 8½ minutes,then shock in iced water and peel. Whisk the mustard,½ cup of olive oil and vinegar together to make a vinaigrette. Stir through the cornichons and capers. Finely chop the eggs and stir them through the vinaigrette with the herbs to make a sauce. Season with salt and pepper. Serve the prawns with the sauce and lemon wedges on the side.
Adam’s tip:If you’re bringing a salad to a party,pack the dressing separately and mix it through just before serving. The same goes with sauces for things like prawns.
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