Prawns with basil remoulade
1.Shell and devein prawns leaving tails intact.
2.Serve prawns with remoulade.
3.Heat olive oil in small saucepan; cook leek, covered, over low heat, about 10 minutes or until soft, cool. Blend or process basil, parsley, cornichons, egg yolks, vinegar and mustard until smooth.
4.With motor operating, gradually add vegetable oil in a thin steady stream; blend until thick. Stir in juice and the water, then leeks; season to taste.
Use a bland tasting vegetable oil or a light olive oil for the remoulade; it can be made a day ahead and kept, covered, in the fridge.Note