Cold prawns in dill sauce

Cold prawns in dill sauce

By
From
Encyclopedia of Food and Cookery
Serves
4-6

A Scandinavian way with prawns.

Ingredients

Quantity Ingredient
1kg raw prawns
125ml lemon juice
1 teaspoon dried dill
1 small onion, grated
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon ground allspice
sprigs fresh dill, to garnish
rye bread, thinly sliced and buttered, to serve
lemon wedges, to serve

Method

  1. Cook prawns in boiling salted water to cover. As soon as they turn pink, drain, reserving 190 ml of the liquid. Mix liquid with lemon juice, dill, onion, sugar, salt and allspice.
  2. Shell prawns, leaving on tail segments, and devein. Place in a bowl and pour sauce over. Cover and chill overnight.
  3. To serve, arrange in an attractive bowl and garnish with dill sprigs and lemon wedges. Serve with buttered rye bread.

Note

  • Cooked prawns may be used instead of raw prawns. Peel, reserving shells and heads. Simmer shells and heads for 2 minutes in 250 ml water with a pinch of salt. Strain and use this liquid for the sauce.
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