Prawns with Caper Tartare

3/4 cup whole-egg mayonnaise
1 tbsp drained capers, finely chopped
2 gherkins, finely chopped
1 tbsp finely chopped fresh flat-leaf parsley leaves
2 tsp finely chopped fresh dill
2 tsp dijon mustard
2 tsp lemon juice
1kg cooked medium king prawns, peeled, deveined (tails intact)

Combine mayonnaise, capers, gherkins, parsley, dill, mustard and lemon juice in a bowl.
Place prawns on a platter. Serve with caper tartare.