adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Prawns with three sauces
0 Likes
Prep Time:
5 minutes
Cook Time:
Total Time:
5 minutes
Trio of succulent prawns served with three delectable sauces - a tantalizing dilemma of flavors awaits!
Ingredients:
  • 2.5kg cooked medium prawns
  • Fresh lemon wedges (optional), to serve
  • 50g (about 1 slice) day-old crusty bread, crusts removed, torn
  • 215g (1 1/2 cups) pistachio kernels
  • 2 garlic cloves, coarsely chopped
  • 60ml (1/4 cup) fresh lemon juice
  • 45.50 gm olive oil
  • 40.00 ml Greek-style natural yoghurt
  • 125ml (1/2 cup) water
  • 62.50 ml chopped fresh mint
  • 125g semi-dried tomatoes, drained
  • 2 egg yolks
  • 23.40 gm dijon mustard
  • 40.00 ml white balsamic vinegar
  • 250ml (1 cup) grapeseed oil
  • 42.00 gm fresh lemon juice
  • 1-40.00 gm warm water
  • 200g honey
  • 24.40 gm fish sauce
  • 15.90 gm fresh lemon juice
  • 25g (1/4 cup) flaked almonds, toasted
Instructions:
  • To make the pistachio tarator, place the bread in a bowl and cover with water. Let it soak for 5 minutes, then squeeze out excess water.
  • In a food processor, finely chop the pistachios and garlic. Add bread, lemon juice, oil, and yogurt. Pulse until mixed. Slowly add water until thick and smooth (you may not need all the water). Add mint and pulse. Season with salt.
  • Create a vibrant semi-dried tomato aioli by blending the tomatoes into a coarse paste in a food processor. Add the egg yolks, mustard, and vinegar and blend until thoroughly mixed.
  • While the mixer is on, slowly drizzle in the oil until fully incorporated. Then add the lemon juice and blend until smooth.
  • Slowly pour in water until it reaches desired dipping consistency. Season with salt and pepper to taste.
  • In a small saucepan over medium heat, combine honey, fish sauce, and lemon juice. Stir for 1-2 minutes until fully combined.
  • Mix in the almonds and let the mixture thicken and cool until completely set.
  • If desired, peel the prawns while leaving the tails intact, then arrange them beautifully on a large serving platter. Serve with your choice of sauces and lemon wedges on the side, if desired.

Similar Recipes