How to Make Prawn salad

Salt – 3 tbsp

Lemon – 1 cut into quarters

Large prawns in the shell – 2 kg

Mayonnaise – 450ml

Dijon mustard – 1 tsp

White vinegar – 30ml

Freshly ground black pepper – 1 tsp

Minced fresh dill – 6 tbsp

Red onion – 1 minced

Celery stalks – 6 minced

Bring 5 litres of water, 3 tbsp salt, and the lemon to a boil in a large saucepan. Add half the prawns and reduce the heat to medium. Cook uncover for only 3 minutes or until the prawns are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Let cool; then peel, and devein the prawn.

In a separate bowl, whisk together the mayonnaise, mustard, vinegar, 1 tsp salt, pepper, and dill. Combine with the peeled prawn. Add the red onion and celery and check the seasonings.

Serve or cover and refrigerate for a few hours.