Prawns — 3 lbs (heads removed, peeled & deveined)
Dijon Mustard — 1/4 cup
Salt — 1/2 cup, plus 2 tbsp
Red Chili Flakes — 1 tsp
Champagne Vinegar — 1/2 cup
Canola Oil — 1 cup
Shallots — 1/4 cup, finely chopped
Italian Parsley — 1/4 cup, finely chopped
In a large pot bring 6 quarts of water to a boil, then add ½ cup of sea salt
When water begins to boil again, add the prawns. Bring to a boil once more and cook for only a half minute (30 seconds). Drain and let the prawns cool.
While waiting for the prawns to cool, make the emulsion: In a mixer bowl, place the Dijon mustard, 2 teaspoons salt, chili flakes and champagne vinegar.
Mix on medium-low for about 1-2 minutes, then add the oil very slowly (so the ingredients don’t separate) until the oil is done.
In a large bowl, place the prawns, then add the emulsion, the shallots and the parsley. Mix very well to coat the prawns. Serve chilled.
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