Prawns Entertaining French

Guillaume Brahimi's king prawns with green asparagus and sauce gribiche

Name: Guillaume Brahimi's king prawns with green asparagus and sauce gribiche recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Cuisine: /french
Ingredients: 3-4 bunches thick green asparagus, woody ends trimmed; Extra virgin olive oil, to drizzle; 16 large king prawns, peeled, tails on; Extra chervil, to serve; 6 hard-boiled eggs, yolks and whites separated; 2 tsp Dijon mustard; 40.00 ml finely chopped capers; 40.00 ml finely chopped gherkins; 150g mayonnaise; 62.50 ml finely chopped herbs (we used chives, chervil and flat-leaf parsley); White pepper, to season

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Guillaume Brahimi's king prawns with green asparagus with sauce gribiche

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by Guillaume Brahimi

Nov 24, 2025

“Christmas in Australia is obviously very different from the white, wintry celebrations in France. In Australia, it's hot, and I will generally always include seafood and something French woven into the menu. This dish is perfect for me. Aussies love their prawns and they match perfectly with this classic French sauce – gribiche! Everything can be done in advance, and we all know that on Christmas Day, anything to save time is a bonus and means more time eating and celebrating. It also makes a great canape for all those pre- Christmas get-togethers.” – Guillaume Brahimi

3-4 bunches thick green asparagus, woody ends trimmed
Extra virgin olive oil, to drizzle
16 large king prawns, peeled, tails on
Extra chervil, to serve

Sauce gribiche

6 hard-boiled eggs, yolks and whites separated
2 tsp Dijon mustard
2 tbs finely chopped capers
2 tbs finely chopped gherkins
1/2 cup (150g) whole egg mayonnaise
1/4 cup finely chopped herbs (we used chives, chervil and flat-leaf parsley)
White pepper, to season

Method

1.

To make the sauce gribiche, pass the hard-boiled egg whites through a fine sieve into a large bowl. Repeat with the yolks into the same bowl. Fold together with the mustard, capers and gherkins. Add mayonnaise and mix until well combined. Add the chopped herbs, season with salt flakes and freshly ground black pepper and set aside.
2.

Bring a saucepan of water to the boil. Cook the asparagus for 2-3 minutes, until perfectly al dente, then remove with a spider strainer and refresh in a bowl of iced water. When the asparagus is cold, remove from the bowl and dry with paper towel.
3.

Drizzle the asparagus with a little extra oil and season. Serve with the gribiche sauce and prawns.