1 lemon, quartered
1 handful fresh dill, bruised
1 handful fresh parsley, bruised
1 handful fresh chives, bruised
1 tsp NOMU Sea Salt
5 whole black peppercorns from your NOMU Black Pepper Grinder
24 whole prawns, deveined
2 baguettes
Watercress, to serve
DRESSING:
1/2 cup (125ml) NOMU MAYU
Zest of one lemon
5g chives, finely chopped
Bring a saucepan of water with the lemon, dill, parsley, chives, salt and peppercorns to a boil. Reduce the heat to a simmer, add the prawns and poach for two minutes. Drain the prawns in a colander, reserving ¼ cup of the poaching liquid.
Briefly rinse the prawns with cold water to refresh and set aside to cool completely before removing the heads and shells.
In a small saucepan over a gentle heat, reduce the poaching liquid to about one tablespoon.
Mix the NOMU MAYU, lemon zest, chives and reduced poaching liquid in a small bowl and season to taste. Pour over the prawns and toss gently to coat.
Serve on fresh buttered baguettes with watercress and lemon on the side.
1 lemon, quartered
1 handful fresh dill, bruised
1 handful fresh parsley, bruised
1 handful fresh chives, bruised
1 tsp NOMU Sea Salt
5 whole black peppercorns from your NOMU Black Pepper Grinder
24 whole prawns, deveined
2 baguettes
Watercress, to serve
DRESSING:
1/2 cup (125ml) NOMU MAYU
Zest of one lemon
5g chives, finely chopped
Bring a saucepan of water with the lemon, dill, parsley, chives, salt and peppercorns to a boil. Reduce the heat to a simmer, add the prawns and poach for two minutes. Drain the prawns in a colander, reserving ¼ cup of the poaching liquid.
Briefly rinse the prawns with cold water to refresh and set aside to cool completely before removing the heads and shells.
In a small saucepan over a gentle heat, reduce the poaching liquid to about one tablespoon.
Mix the NOMU MAYU, lemon zest, chives and reduced poaching liquid in a small bowl and season to taste. Pour over the prawns and toss gently to coat.
Serve on fresh buttered baguettes with watercress and lemon on the side.
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