Chef's Recipes

Poached king prawns and tomato mayonnaise

Australian Gourmet Traveller recipe for poached king prawns and tomato mayonnaise.

By Richard Purdue
  • 10 mins preparation
  • 2 mins cooking
  • Serves 6
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Poached king prawns and tomato mayonnaise


  • 6 large uncooked king prawns (about 125gm each; see note)
  • 200 ml thick mayonnaise
  • 30 gm tomato paste
  • Juice and finely grated rind of 1 lemon
  • To serve: extra-virgin olive oil


  • 1
    Cook prawns in a large saucepan of simmering salted water until pink (2 minutes), drain and cool (5-10 minutes), then peel, leaving tails intact, and devein.
  • 2
    Whisk mayonnaise and tomato paste in a bowl, season to taste and refrigerate until required.
  • 3
    Combine lemon juice and rind with extra-virgin olive oil, drizzle dressing over prawns and serve with tomato mayonnaise on the side.