Ingredients
PRAWNS
5 lb Lg prawns peeled with tails on
1 bottle white wine
2 lemons-halved
3 tbs Cayenne
1 C pickling spice mix
3 Q water
Remoulade
Juice 1 lemon
1/2 C white wine vinegar
1/4 C horseradish
1/4 C creole mustard
1/4 C yellow mustard
2 tbs paprica
6 cloves garlic
1 tbs tabasco
2 tbs worcestershire sauce
6 green onions
3 stalks celery
3 eggs
1 1/2 C Veg oil
salt and pepper
Preparation
Prawans MIX ALL INGREDIENTS, EXCEPT PRAWNS, IN LARGE POT And bring to boil. Reduce to simmer and cook for 30 min. Add Prawns and cook until meat is still slightly opaque in center (just a few minutes). Remove prawns from liquid and lay on a flat surface to finish cooking. Chill for later.
Remoulade Combine ingrediants except oil, salt and pepper, in a food processor and blend. While blending, drizzle oil in a steady stream. Add salt and pepper to taste.
To Serve Place remoulade in nice bowl and place bowl on large plate. Arrange prawns around bowl for dipping. Extra bowl for tails.
