PRAWN & HERB DRESSING

Green Tiger or king prawns: 250 to 300 g per person
To cook the prawns:
· Have a big saucepan with about 2.5 litres of water.
· Bring to the boil and add about 2 tablespoons of cooking salt (The salt helps preserve the prawns if they are not eaten straight away, and retains the heat in the boiling water)
· Cook prawns for about 4 minutes.
· The prawns will come to the top of the water, which is an indication that they are nearly done. If the prawn is cooked you will see that the flesh has shrunk slightly from the shell and the prawn looks translucent.
· Be careful not to undercook the prawns. You will know if you have as they will get a black look on part of the body when cold.
· As soon as you are sure the pans are done, remove them from the boiling water and place in a big bowl of iced water to cool them
Herb dressing

Parsley: a generous bunch finely chopped
Thyme: three to four sprigs, stripped from the stem
Mint: Three or four sprigs stripped from the stems and chopped
Red mustard seed 2 teaspoons
Extra Virgin Olive Oil: ½ cup
Red wine vinegar: ½ cup
· Heat some oil with the mustard seeds until it is popping
· Add mustard seed mix with parsley, thyme and mint to vinegar and remaining oil and
Vinegar and blend until well mixed
If you stand this dressing the oil and vinegar will separate. Give it a good shake before serving
Serve chilled prawn with fresh bread, salad and dressing