Good prawn salad starts with gently poached prawns, cooked just to opaque and firm rather than boiled hard, then chilled fast so they stay tender. Bound in a light mayonnaise dressing with crunchy alliums and herbs, it works piled on bread, over greens or eaten straight from the bowl.
Good prawn salad starts with gently poached prawns, cooked just to opaque and firm rather than boiled hard, then chilled fast so they stay tender. Bound in a light mayonnaise dressing with crunchy alliums and herbs, it works piled on bread, over greens or eaten straight from the bowl.
Good prawn salad starts with gently poached prawns, cooked just to opaque and firm rather than boiled hard, then chilled fast so they stay tender. Bound in a light mayonnaise dressing with crunchy alliums and herbs, it works piled on bread, over greens or eaten straight from the bowl.
Good prawn salad starts with gently poached prawns, cooked just to opaque and firm rather than boiled hard, then chilled fast so they stay tender. Bound in a light mayonnaise dressing with crunchy alliums and herbs, it works piled on bread, over greens or eaten straight from the bowl.
Good prawn salad starts with gently poached prawns, cooked just to opaque and firm rather than boiled hard, then chilled fast so they stay tender. Bound in a light mayonnaise dressing with crunchy alliums and herbs, it works piled on bread, over greens or eaten straight from the bowl.
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