Recipe - Prawns with Spicy Soured Cream and Mustard Sauce

Most of you who read this blog on a regular basis have probably figured out by now that I like prawns. It's just a shame that I'm a tad bit allergic to the little buggers. But hey ho, some things just has to be eaten - no matter what. ;)

This is another variation on one of my favourite lazy meals. Boiled prawns with a dip and some nice white bread. I actually prefer to let the prawns cool down for this one, but if you like yours hot - just skip the cooling step in the cooking instructions.

I like to pre-boil the water with the spices and then let it cool down before I cook the prawns. It's probably just imagination on my side by it seems to give more flavour that way. If you have the time to do it, why not try it?

The dip can be used with more stuff than just prawns and as usual - adapt the spiciness to suit your own taste and pain threshold.

Let's have a look at how we make this then...

Ingredients
Prawns
1/2 onion, diced
Juice from a lemon
1 tbsp whole coriander seeds
1 tsp whole black peppercorns
2 tsp dried chili flakes
Prawns, shelled and de-veined

Dip
170ml soured cream
3 tbsp Dijon mustard
1 tsp Worcestershire sauce
2 tsp dried chili flakes

Bread, to serve

Method
Mix all the ingredients for the sauce in a non-reactive bowl. Cover with clingfilm and let it stand to let the flavours mingle.

Pour water into a pan, enough to let the prawns swim freely later, and add all the spices. Bring this to a boil and then let it cool to room temperature again.

Bring the water back to a boil, add the prawns and let them boil until done. This takes about 2 minutes, depending on their size. Don't let them overcook, rubber ball prawns are not nice. Remove from the heat, drain and plunge straight into ice-cold water to stop the cooking. Once chilled, drain again.

Serve with the dip and white bread.

Enjoy!