The medium to small prawns caught in the North Atlantic, and generally referred to as Greenland, are the best I have ever tasted. They have two drawbacks: they are only available frozen, and they are already cooked when frozen. This means that most dishes involving cooking are out, or you will have to use a grossly inferior crustacean such as the tiger prawn. Only buy the prawns in their shells, as the ready-shelled ones are hopeless. Let them defrost, and serve as an appetiser with brown bread and butter and some home-made mayonnaise.
This was a very popular starter at the Old Compton Wine Bar where we used the antiquated method of measuring them by the pint.
Mix the egg yolk and mustard in a bowl with a wire whisk. Still whisking, add the sunflower oil in a slow steady stream. When this is all incorporated, repeat the procedure with the olive oil. You may speed up the pouring
Defrost the prawns slowly, do not immerse them in water, warm or otherwise. Arrange them attractively, still in their shells, on a large platter. Serve with the mayonnaise, lemon wedges and finger bowls. Normal appetites will easily manage more than a dozen of these delectable fish each.
© 1999 Alastair Little. All rights reserved.