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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