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Prawns with three dipping sauces
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Impress guests with a variety of flavorful dipping sauces for all tastes.
Ingredients:
  • 2kg cooked prawns, peeled leaving tails intact, deveined (or coconut-crumbed prawns - see notes)
  • 9.20 gm olive oil
  • 1/2 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 x 400g can diced tomatoes
  • 62.50 ml finely shredded fresh basil
  • 1 tsp balsamic vinegar
  • Salt and freshly ground black pepper, to season
  • 2 ripe avocados, halved, stones removed, peeled
  • 82.50 ml coarsely chopped fresh coriander
  • 40.00 ml coarsely chopped fresh chives
  • 1 tsp minced chillies
  • 80ml (1/3 cup) fresh lime juice
  • 260g (1 cup) low-fat natural yoghurt
  • 40.00 ml drained capers, finely chopped
  • 40.00 ml chopped fresh continental parsley
  • 40.00 ml chopped fresh dill
  • 23.40 gm wholegrain mustard
  • 1 tsp finely grated lemon rind
  • 21.00 gm fresh lemon juice
Instructions:
  • For the tomato & basil sauce, first heat oil in a medium saucepan over medium heat. Sauté onion and garlic for 5 minutes until onion softens. Add tomato and cook for 5 minutes until sauce thickens slightly. Remove from heat and let it cool for 10 minutes. Then blend the tomato mixture with basil and vinegar in a food processor until almost smooth. Season with salt and pepper, transfer to a serving bowl, cover, and chill in the fridge until ready to use.
  • To prepare the avocado & herb sauce, combine avocado, coriander, chives, and chili in a food processor. Blend until almost smooth. Add lime juice and blend until creamy. Transfer the sauce to a serving bowl, cover with plastic wrap, and chill in the fridge until ready to use.
  • Combine yoghurt, capers, parsley, dill, mustard, lemon rind, and lemon juice in a bowl. Mix together until well combined. Cover with plastic wrap and chill until ready to serve.
  • Present the prawns elegantly on a grand serving platter and enjoy promptly with the flavorful dipping sauces.

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