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Prawn Salad | Emma Inteman

Prawn Salad

  • 500 grams prawns (2 dozen), peeled, deveined, and tails removed
  • 1/4 cup fresh lemon juice plus 1 additional tablespoon, spent halves reserved
  • 5 sprigs fresh parsley leaves plus 1 teaspoon finely chopped parsley leaves
  • 3 sprigs fresh tarragon leaves plus 1 teaspoon finely chopped tarragon leaves
  • 1 teaspoon whole black peppercorns plus ground black pepper
  • 1 tablespoon sugar
  • Table salt
  • 1/4 cup mayonnaise
  • 1 small spring onion, finely chopped (about 2 tablespoons)
  • 1 small stalk celery, finely chopped (about 1/3 cup)


Combine prawns, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, tarragon sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook prawns, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let prawns sit in broth for 2 minutes.

Meanwhile, fill medium bowl with ice water. Drain prawns into colander, discard lemon halves, herbs, and spices. Immediately transfer prawns to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove prawns from ice water and pat dry with paper towels.

Whisk together mayonnaise, spring onion, celery, remaining tablespoon lemon juice, minced parsley, and minced tarragon in medium bowl. Cut prawns in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Adjust seasoning with salt and pepper and serve.

*Note: I serve spoonfuls inside cos lettuce leaves, or toss with salad greens to make a salad. Great as a side to fish or as a starter or prawn cocktail

* Source: Cooks Illustrated

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