Prawn dipping sauces

December 12, 2018

Prawn dipping sauces

BY HOLLY RICHARDSON

Salsa Verde = Green sauce

It’s best to make this sauce on the day you want to serve it as it will be at its most vibrant green!

Ingredients

2 cloves of garlic
1 large bunch of flat leaf parsley - washed 1 bunch of basil
1⁄2 bunch of mint - washed
1 tablespoon of capers
1 tablespoon of cornichons (roughly 6)
3 anchovy fillets
1 tablespoon of Dijon mustard
3 tablespoons of red wine vnegar
100ml extra virgin olive oil

Step 1

Peel the garlic and pick the herb leaves trying to discard the majority of the stalks.

Step 2

Place garlic, herb leaves, capers, cornichons and anchovies in a food processor and use the “pulse” function until they are roughly chopped

Step 3

Add the mustard, sea salt and cracked black pepper and continue to pulse until the mix becomes a thick paste.

Step 4

While processing, add the vinegar then slowly add the oil until the sauce has reached the right consistency.

Note:

- The pulse function will help you achieve a chunky or rustic style sauce rather than a puree.
- Depending on the size of the herb bunches, this sauce will need slightly more or less olive oil. The sauce should be a dip like consistency to stay on the prawns when you dunk them in!

South East Asian style dipping sauce

Ingredients

2 heaped tablespoons of brown sugar 1⁄4 cup fish sauce
1⁄4 cup rice vinegar
1⁄4 cup water
2 cloves of garlic finely chopped
1 red birdseye chilli finely chopped (if you like more chilli add a second!) Juice of 2 limes
1⁄2 bunch of coriander finely chopped

Step 1

Place the sugar, fish sauce, vinegar and water in a small pot and over a low heat, stir until the sugar is dissolved. Once it has dissolved, set aside to cool.

Step 2 

Once cooled, add the garlic, chilli, lime juice and coriander. Easy!

Lemon and Garlic Aioli

Making your own Aioli is so easy and delicious – you’ll never want to buy it from the shops again!

Ingredients

3 cloves of garlic
1 teaspoon of table salt
4 large egg yolks
1 heaped tablespoon of Dijon mustard
20ml Lemon Juice
Zest of 1 lemon
200ml extra virgin olive oil
400ml vegetable oil
50ml warm water

Step 1

Crush the garlic with salt in a mortar and pestle until you get a smooth paste.

Step 2

Place garlic paste, egg yolks, mustard, lemon juice and zest in a food processor and blitz until they’re well combined.

Step 3

While processing, add the oils in a slow and steady stream and the mix will begin to thicken. If it becomes a little too thick, add some warm water while processing then continue to add the oil.

Step 4

Add the remaining oil then season with salt and pepper. Add any remaining water to adjust the consistency to your preference!

Note: Adding the oil too quickly will result in a “split” aioli where the oil can’t combine with the fat (egg yolks) to create a creamy sauce. Be patient when mixing and the results will be delicious!






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