Ingredients (Serves 6)

• 1kg/21⁄2 lb cooked tiger prawns
• Lemon wedges to serve (optional)

For the herb mayonnaise

• 2 egg yolks
• 1 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper
• 300ml/1⁄2 pt olive oil
• 4 tbsp chopped fresh mixed herbs, such as basil, chives, chervil, dill, and parsley

To make the herb mayonnaise, put the egg yolks, lemon juice, mustard and a little salt and freshly ground black pepper in a food processor and blend briefly until frothy. With the motor running, slowly pour the oil through the feed tube to make a thick, glossy sauce. If it becomes too thick, add a little warm water to thin it.

Add the chopped herbs and blend again until the mayonnaise is a vibrant speckled green. Pack into a glass jar or pot and chill in the fridge.

Pile the prawns into a bowl or container and let everyone help themselves. Serve with a pot of herb mayonnaise and lemon wedges, if liked. Remember to take along plenty of napkins, to wipe messy fingers on.