Prawn remoulade

Name: Prawn remoulade
Ingredients: ¼ cup Mayonnaise; ¼ cup Sour cream; 2 Tbsp Mustard, choose a grainy kind; 1 Tbsp Dijon mustard, or use horseradish mustard; 1 Tbsp Tarragon vinegar, or use cider vinegar; ¼ tsp Cayenne pepper; 1 handful Tarragon, chopped; 1 serving Cooked prawn, peeled, as many as required (Main); 1 squeeze Lemon juice; 1 serving Cabbage, finely shredded, or thick slices of heirloom tomatoes, raw or grilled (as much as needed) to serve

Tamara West

Warren Elwin

Food writer

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Ingredients

¼ cup	Mayonnaise
¼ cup	Sour cream
2 Tbsp	Mustard, choose a grainy kind
1 Tbsp	Dijon mustard, or use horseradish mustard
1 Tbsp	Tarragon vinegar, or use cider vinegar
¼ tsp	Cayenne pepper
1 handful	Tarragon, chopped
1 serving	Cooked prawn, peeled, as many as required (Main)
1 squeeze	Lemon juice
1 serving	Cabbage, finely shredded, or thick slices of heirloom tomatoes, raw or grilled (as much as needed) to serve

Directions

Whisk mayonnaise, sour cream, grainy mustard, Dijon (or horseradish) mustard, tarragon (or cider) vinegar, and cayenne pepper until smooth. Stir in a handful of chopped tarragon.
Toss cooked, peeled prawns with enough of the sauce to generously coat them well. Season with salt, freshly ground pepper and a squeeze of lemon juice. Serve on a bed of finely shredded cabbage, or pile on to thick slices of late summer heirloom tomatoes, fresh or grilled.