Barbecued or Grilled Prawns with Tarragon Tartare Sauce

Barbecued or Grilled Prawns with Tarragon Tartare Sauce

This is a superb dish, one that easily scales up to feed a crowd

Seafood is king during summertime in Scandinavia. People are not inclined to spend hours preparing and cooking elaborate dishes when it’s warm outside; after all, summers are so short in the region and everyone needs to top up their vitamin D. This is a superb dish, one that easily scales up to feed a crowd.

Serves 4

1kg fresh shell-on tiger prawns

olive oil

lemon wedges, to serve

For the tartare sauce

100g crème fraîche

3 tbsp mayonnaise

1 tsp dijon mustard

½ unwaxed lemon, zest and juice

2 tarragon stems, leaves picked and finely chopped

small bunch of dill, finely chopped

1 tbsp chopped gherkins

1 tbsp chopped capers

  •  Begin by making the sauce. Mix the crème fraîche together with the mayonnaise, mustard, lemon zest and a squeeze of juice, the herbs, gherkins and capers. Taste, adjusting the lemon juice and herbs according to preference, then season with salt and pepper and refrigerate until needed.
  •  Soak several bamboo skewers in water, ensuring they are completely covered, for at least 30 minutes to prevent them from burning on the barbecue.
  • Meanwhile, remove the shells and heads from the prawns but keep the tails. Devein the prawns and thread them on to the skewers, about 4-5 prawns on each.
  •  Brush with oil and season with salt and pepper. Heat the barbecue or griddle pan and cook for 3-4 minutes on each side, until pink and cooked through. Serve the prawns immediately with lemon wedges and the tartare sauce for dipping.

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