Tiger Prawns With 3 Dipping Sauces

21 Ingredients

Number of servings

6

Green Goddess Sauce

1/2 cup sour cream
1 avocado, halved, deseeded, chopped
1 cup coriander sprigs
1 cup flat leaf-parsley leaves
2 spring onions, sliced
1 lemon, juiced
1 clove garlic, crushed

Spicy Mango Sauce

2teaspoons mild curry powder
1 mango, cheeks removed, chopped
1 small brown onion, finely chopped
1 lime juiced
165milliliter coconut milk
1tablespoons vegetable oil

Thai-flavoured Sauce

2tablespoons fish sauce
2tablespoons coriander sprigs, finely chopped
1tablespoons rice wine vinegar
1/4 cup lime juice
3/4 cup sweet chilli sauce
2tablespoons brown sugar, grated

1.50kilograms cooked tiger prawns, peeled, deveined, tails intact
3 lemon, cut into wedges (to serve)

Method

Step 1 of 4

To make spicy mango sauce, heat oil in a small pan over a medium heat. Add onion and cook for 3 minutes or until softened. Add curry powder and cook for 1 minute. Pour coconut milk into pan and bring to a simmer. Transfer mixture to a small food processor. Add mango and lime juice. Processor until a smooth sauce forms. Season with salt and white pepper. Pour into a serving bowl.

Step 2 of 4

To make green goddess sauce, place avocado, sour cream, onion, garlic, parsley, coriander and lemon juice into a small food processor. Process until a smooth sauce forms, adding a little hot water, or until smooth and desired consistency. Season with salt and white pepper. Pour into a serving bowl.

Step 3 of 4

To make Thai-flavoured sauce, combine chilli sauce, lime juice, sugar, fish sauce, vinegar and coriander in a bowl. Pour into a serving bowl.

Step 4 of 4

Place prawns onto a large platter and serve with sauces and lemon cheeks.