Pint of prawns with mix ’n’ match dips
- 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
- lemon wedges
- crusty bread
Step by step
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.
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.
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.
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.
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