Greenland prawns and mayonnaise

Preparation info
    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

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 b