1.Blend or process yolks, vinegar, mustard and the water until smooth. With motor operating, gradually add oil in a thin, steady stream, process until mixture thickens. Transfer mixture to medium serving bowl, stir in capers and dill. Cover, refrigerate remoulade until cold.
2.Shell and devein prawns, leaving tails intact. Arrange prawns on serving platter.
3.Serve cold with remoulade.
Goes well with rumaki crab dipNote