1. Salt – 3 tbsp
2. Lemon – 1 cut into quarters
3. Large prawns in the shell – 2 kg
4. Mayonnaise – 450ml
5. Dijon mustard – 1 tsp
6. White vinegar – 30ml
7. Freshly ground black pepper – 1 tsp
8. Minced fresh dill – 6 tbsp
9. Red onion – 1 minced
10. 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.