Fresh prawns with three sauces is a triple treat for tastebuds – which to dip into first?
Ingredients
- 2.5kg cooked medium prawns
- Fresh lemon wedges (optional), to serve
Pistachio tarator
- 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
- 2 1/2 tablespoons olive oil
- 2 tablespoons Greek-style natural yoghurt
- 125ml (1/2 cup) water
- 1/4 cup chopped fresh mint
Semi-dried tomato aioli
- 125g semi-dried tomatoes, drained
- 2 egg yolks
- 1 tablespoon dijon mustard
- 2 tablespoons white balsamic vinegar
- 250ml (1 cup) grapeseed oil
- 2 tablespoons fresh lemon juice
- 1-2 tablespoons warm water
Honey & almond dipping sauce
- 200g honey
- 1 tablespoon fish sauce
- 3 teaspoons fresh lemon juice
- 25g (1/4 cup) flaked almonds, toasted
Method
- Step 1For the pistachio tarator: Place the bread in a bowl and pour over enough water to cover. Set aside for 5 minutes to soak. Drain, squeezing as much water from the bread as possible.
- Step 2Process the pistachios and garlic in a food processor until very finely chopped. Add the bread, lemon juice, oil and yoghurt and pulse until combined. Gradually add the water, pulsing until the mixture is thick and smooth (you may not need all the water). Add the mint and pulse until well combined. season with salt.
- Step 3For the semi-dried tomato aioli: Process the tomatoes in a food processor until a coarse paste forms. Add the egg yolks, mustard and vinegar and process until well combined.
- Step 4With the motor running, gradually add the oil in a thin steady stream until combined. Add the lemon juice and process until well combined.
- Step 5Gradually add water until it reaches dipping consistency. Season with salt and pepper.
- Step 6For the honey & almond dipping sauce: Place the honey, fish sauce and lemon juice in a small saucepan over medium heat. Stir for 1-2 minutes or until the mixture is well combined.
- Step 7Stir in the almonds. Set aside to thicken and cool completely.
- Step 8Peel the prawns if desired, leaving the tails intact. Place the prawns on a large serving platter. Serve with the sauces and lemon wedges, if desired.
Nutrition
1340 kj
Energy
20g
Fat Total
2.5g
Saturated Fat
1.5g
Fibre
30g
Protein
4.5g
Carbs (total)
All nutrition values are per serve
Notes
Serves 10 as a starter.
To save time and money, buy peeled prawns with the tails intact. They’re often slightly cheaper than whole prawns, and you’ll get more prawn meat per kilo, too. The three sauces also taste great with grilled chicken skewers.
- Author: Leanne Kitchen
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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