Photo by Tamara West
|¼ cup||Sour cream|
|2 Tbsp||Mustard, choose a grainy kind|
|1 Tbsp||Dijon mustard, or use horseradish mustard|
|1 Tbsp||Tarragon vinegar, or use cider vinegar|
|¼ tsp||Cayenne pepper|
|1 handful||Tarragon, chopped|
|1 serving||Cooked prawn, peeled, as many as required|
|1 squeeze||Lemon juice|
|1 serving||Cabbage, finely shredded, or thick slices of heirloom tomatoes, raw or grilled (as much as needed) to serve|
- Whisk mayonnaise, sour cream, grainy mustard, Dijon (or horseradish) mustard, tarragon (or cider) vinegar, and cayenne pepper until smooth. Stir in a handful of chopped tarragon.
- Toss cooked, peeled prawns with enough of the sauce to generously coat them well. Season with salt, freshly ground pepper and a squeeze of lemon juice. Serve on a bed of finely shredded cabbage, or pile on to thick slices of late summer heirloom tomatoes, fresh or grilled.