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Pint of prawns with mix ’n’ match dips


Serves: 6 as an appetiser or 4 as a starter
timePrep time: 30 mins
timeTotal time:
Pint of prawns with mix ’n’ match dips
Recipe photograph by Toby Scott

Pint of prawns with mix ’n’ match dips

A pint of prawns at the pub is an essential part of a trip to the seaside! We’ve updated it with tasty new dips

Serves: 6 as an appetiser or 4 as a starter
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
330Kcal
Fat
26gr
Saturates
2gr
Carbs
5gr
Sugars
5gr
Protein
18gr
Salt
1.2gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 1 x 600g pack frozen raw shell-on jumbo king prawns
For the lemongrass dip
  • ½ lemongrass stalk, very finely chopped
  • 1 tbsp palm sugar or light brown sugar
  • juice of 1 lime
  • 1-2 red bird eye or regular chillies, finely chopped
  • 1-2 tsp fish sauce, to taste
For the Marie Rose dip
  • 4 tbsp sriracha chilli sauce
  • juice of ½ lemon
  • 100g mayonnaise
For the aioli
  • 1 medium egg yolk
  • zest and juice of ½ lime
  • ½ small garlic clove, chopped
  • 100ml grapeseed oil or vegetable oil
  • 2 tbsp finely chopped chives
To serve
  • lemon wedges
  • crusty bread

Step by step

Get ahead

The dips can be made a day ahead. Make the aioli and cook the prawns a few hours ahead, then chill. Leftover dips will keep in the fridge for 2-3 days, covered.

  1. Heat a large pot of salted water to a gentle simmer. Lower the frozen prawns into the water and cook for 3-4 minutes until bright pink and cooked through. Drain through a colander and cool under cold running water. Leave to drain while you make the dips.

  2. For the lemongrass dip, mix all the ingredients in a small bowl, adding the fish sauce to taste. Mix the ingredients for the Marie Rose in a separate bowl, with some seasoning.

  3. For the aioli, put the egg yolk, lime juice and garlic in a jug. Blend with a stick blender then, with the motor still running, slowly trickle in the oil until it turns into a creamy, thick mayonnaise. Stir in the chives, lime zest and some seasoning. Taste, and add a squeeze more lime juice if you like.

  4. Serve the cold prawns with pots of the sauces for dipping, lemon wedges, crusty bread, plenty of napkins and a finger bowl.

     

    This recipe contains raw egg

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