Name: Prawns with basil remoulade
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 48 cooked medium king prawns (2kg); Basil remoulade; 1 tablespoon olive oil; 1 leek (200g), sliced thinly; 1/2 cup coarsely chopped fresh basil leaves; 1/2 cup coarsely chopped fresh flat-leaf parsley leaves; 2 tablespoon coarsely chopped cornichons; 2 egg yolks; 2 teaspoon white wine vinegar; 2 teaspoon dijon mustard; 1 cup (250ml) vegetable oil; 1 tablespoon lemon juice; 2 teaspoon warm water

Ingredients

48 cooked medium king prawns (2kg)

Basil remoulade

1 tablespoon olive oil

1 leek (200g), sliced thinly

1/2 cup coarsely chopped fresh basil leaves

1/2 cup coarsely chopped fresh flat-leaf parsley leaves

2 tablespoon coarsely chopped cornichons

2 egg yolks

2 teaspoon white wine vinegar

2 teaspoon dijon mustard

1 cup (250ml) vegetable oil

1 tablespoon lemon juice

2 teaspoon warm water

Method

Prawns with basil remoulade

1.Shell and devein prawns leaving tails intact.

2.Serve prawns with remoulade.

Basil 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.