Chilled Cooked Prawns with Prawn Dipping Sauce Recipes

This spread of chilled cooked prawns with prawn dipping sauces comes together quickly but can be leisurely enjoyed, guests peeling their own prawns and dunking them in dipping sauces or piling them onto warm buttered bread or toast. Provide lime or lemon wedges for squeezing on the prawns and fresh dill or other herbs for garnishing. Serve with glasses of bubbly, sparkling wine or icy beers.

Prep Time15

Cook Time0

Total Time15

Course: brunch, snacks, finger food, appetisers

Cuisine: Australian

Servings:

Calories: 356kcal

Author: Lara Dunston

Ingredients

Prawns

1 kilo cooked tiger prawns chilled on ice
1 lemon or lime cut into wedges

Basil Pesto Mayonnaise

4 tbsp mayonnaise
4 tbsp basil pesto
¼ tsp fine salt
¼ tsp fine black pepper
3 baby basil leaves for garnishing

Classic Prawn Cocktail Sauce

4 tbsp mayonnaise
4 tbsp tomato sauce ketchup
2 tbsp lemon juice
1 small purple shallot finely diced
1 scallion green part only, finely sliced
½ tsp ground paprika
½ tsp ground chilli powder
½ tsp sea salt
½ tsp white pepper
1 tsp fresh dill finely chopped

Spicy Sriracha Mayo

3 tbsp mayonnaise
2 tbsp Sriracha sauce or other spicy chilli sauce
1 tsp lime juice
1 tsp chilli oil optional, for drizzling on top

Metric - US Customary

Instructions

Basil Pesto Mayonnaise

Make the basil pesto mayonnaise: to a small bowl, add the mayonnaise, basil pesto, salt and pepper, and stir vigorously with a spoon until well combined; taste, and adjust as needed to suit your palate.
Transfer to a serving dish and refrigerate.
Just before serving garnish with small fresh young basil leaves.

Classic Prawn Cocktail Sauce

Make the classic seafood sauce: to a small bowl, add the mayonnaise and tomato sauce (ketchup) and stir with a spoon until well combined, then add the lemon juice, finely diced purple shallot, spices and seasoning, finely sliced scallion (spring onion), and finely chopped fresh dill, stir until well-combined; taste, and adjust as needed to suit your palate.
Transfer to a serving dish and refrigerate.

Spicy Sriracha Mayo

Make the spicy Sriracha mayo: to a small bowl, add the mayonnaise, Sriracha sauce (or your favourite spicy Southeast Asian style chilli sauce) and lime juice, and stir with a spoon until well combined.
Transfer to a serving dish and refrigerate.
Just before serving, swirl a teaspoon around the top of the sauce then drizzle a teaspoon of chilli oil so that it falls into the ridge.

Assemble the Spread

Lay the prawns on a platter on a bed of ice and garnish with lime or lemon wedges.
Provide empty bowls for the shells and finger bowls of water with lime or lemon wedges, baguettes or warm buttered bread for guests to pile the prawns onto the bread, along with lime or lemon wedges for squeezing over the prawns.
Serve with chilled glasses of Champagne, a good Australian chardonnay or icy-cold beers. Perfect.

Nutrition