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.
Our debut Chenin Blanc is here! Members get first access. | SHOP NOW
Reservation
Contact
