Poached Prawns with Lemon-Horseradish Dipping Sauce

Ingredients for Poached Prawns with Lemon-Horseradish Dipping Sauce

• 240ml dry white wine

• 6 whole black peppercorns

• 1/2 lemon

• 1 Turkish bay leaf

• Pinch of coarse kosher salt

• 8 uncooked unpeeled large prawns

• 60ml crème fraîche or soured cream

• 1 tablespoon chopped fresh chives

• 1 teaspoon prepared white horseradish

• 1/2 teaspoons finely grated lemon peel

• Coarse kosher salt

• Whole fresh chives (for garnish)

Fill medium bowl with ice water; set aside. Combine 475ml water, wine, and next 4 ingredients in medium saucepan. Bring to boil. Add prawns; reduce heat to low, cover, and poach just until shells are pink and prawns are opaque in centre, 3 to 4 minutes. Using slotted spoon, transfer prawns to bowl with ice water; reserve poaching liquid and lemon half. Drain and peel prawns, leaving tails intact. Devein prawns.

Squeeze juice from reserved lemon half into poaching liquid in pan. Boil liquid until reduced to generous 2 tablespoons , about 20 minutes. Strain; cool.

Mix crème fraîche, chopped chives, horseradish, lemon peel, and 1 tablespoon reduced poaching liquid in small bowl. Season sauce with coarse salt and black pepper. DO AHEAD: Prawns and sauce can be made 1 day ahead. Cover separately; chill.

Spoon dipping sauce into short glasses. Arrange prawns on rims. Garnish with whole fresh chives.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.