- 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.