Adam Liaw’s prawns with sauce gribiche
If you’re looking for a new way to serve your prawns this summer, this simple but classic French sauce is tartare adjacent.
Ingredients
1kg cooked prawns
2 cups rocket leaves
½ cup olive oil, plus extra for drizzling
salt and black pepper
4 eggs
2 tsp dijon mustard
¼ cup white wine vinegar
4 cornichons, finely chopped
1 tbsp capers, finely chopped
¼ cup French tarragon, finely chopped
¼ cup chervil, roughly chopped
½ cup parsley, roughly chopped
lemon wedges, to serve
Method
Step 1
Peel the prawns, removing the intestine, leaving the tails on and arrange on a serving plate with the rocket leaves. Drizzle with olive oil and season with a little salt and pepper. (If you’re feeling lazy, you can serve the prawns unpeeled and let your guests do the work.)
Step 2
For the sauce gribiche, prick a hole in the base of the eggs and boil for 8½ minutes, then shock in iced water and peel. Whisk the mustard, ½ cup of olive oil and vinegar together to make a vinaigrette. Stir through the cornichons and capers. Finely chop the eggs and stir them through the vinaigrette with the herbs to make a sauce. Season with salt and pepper. Serve the prawns with the sauce and lemon wedges on the side.
Adam’s tip: If you’re bringing a salad to a party, pack the dressing separately and mix it through just before serving. The same goes with sauces for things like prawns.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
