Prawns Entertaining

Prawns with three dipping sauces

Name: Prawns with three dipping sauces
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 10
Ingredients: 2kg cooked prawns, peeled leaving tails intact, deveined (or coconut-crumbed prawns - see notes); 2 teaspoons olive oil; 1/2 red onion, finely chopped; 2 garlic cloves, crushed; 1 x 400g can diced tomatoes; 1/4 cup finely shredded fresh basil; 1 teaspoon balsamic vinegar; Salt and freshly ground black pepper, to season; 2 ripe avocados, halved, stones removed, peeled; 1/3 cup coarsely chopped fresh coriander; 2 tablespoons coarsely chopped fresh chives; 1 teaspoon minced chillies; 80ml (1/3 cup) fresh lime juice; 260g (1 cup) low-fat natural yoghurt; 2 tablespoons drained capers, finely chopped; 2 tablespoons chopped fresh continental parsley; 2 tablespoons chopped fresh dill; 1 tablespoon wholegrain mustard; 1 teaspoon finely grated lemon rind; 1 tablespoon fresh lemon juice

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45m

15m

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Please all your guests with a selection of dipping sauces to suit every palate. Recipe by Michelle Southan from Australian Good Taste.

2kg cooked prawns, peeled leaving tails intact, deveined (or coconut-crumbed prawns - see notes)

Tomato and basil sauce

2 teaspoons olive oil
1/2 red onion, finely chopped
2 garlic cloves, crushed
1 x 400g can diced tomatoes
1/4 cup finely shredded fresh basil
1 teaspoon balsamic vinegar
Salt and freshly ground black pepper, to season

Avocado and herb sauce

2 ripe avocados, halved, stones removed, peeled
1/3 cup coarsely chopped fresh coriander
2 tablespoons coarsely chopped fresh chives
1 teaspoon minced chillies
80ml (1/3 cup) fresh lime juice

Salsa verde yoghurt sauce

260g (1 cup) low-fat natural yoghurt
2 tablespoons drained capers, finely chopped
2 tablespoons chopped fresh continental parsley
2 tablespoons chopped fresh dill
1 tablespoon wholegrain mustard
1 teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice

Method

1.

To make the tomato & basil sauce, heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the tomato and cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. Remove from heat. Set aside for 10 minutes to cool slightly. Place the tomato mixture, basil and vinegar in the bowl of a food processor and process until almost smooth. Taste and season with salt and pepper. Transfer to a serving bowl. Cover with plastic wrap and place in the fridge until required.
2.

Meanwhile, to make the avocado & herb sauce, place the avocado, coriander, chives and chilli in the bowl of a food processor and process until almost smooth. Add the lime juice and process until smooth and creamy. Transfer to a serving bowl. Cover with plastic wrap and place in the fridge until required.
3.

To make the salsa verde yoghurt sauce, place the yoghurt, capers, parsley, dill, mustard, lemon rind and lemon juice in a medium bowl and stir until well combined. Cover with plastic wrap and place in the fridge until required.
4.

Arrange the prawns on a large serving platter and serve immediately with the dipping sauces.

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Recipe Notes

These dipping sauces are great served with coconut-crumbed prawns, too. To make 8 prawns, whisk an egg and 2 tbs water in a shallow bowl. Combine 1/2 cup shredded coconut and 1/2 cup panko breadcrumbs on a plate. Dip 8 peeled large green king prawns in 1/4 cup plain flour, followed by the egg mixture then the breadcrumb mixture. Heat vegetable oil in a large frying pan. Working in batches, shallow-fry the crumbed prawns for 2 minutes each side or until golden and cooked through.