Chilli Prawns With Coriander Lemon Dipping Sauce Recipes

5 GREAT PRAWN DIPPING SAUCES

5 Great Prawn Dipping Sauces image

Choose from a classic pink Marie Rose / Thousand Island sauce, Tartare, Seafood Cocktail Sauce, a Thai Sweet Chilli Lime Sauce for something fresher (not everyone likes mayo!) or our Family Favourite Prawn Dipping Sauce, a cross between Marie Rose and Tartare with more freshness and flavour. See notes for description of each sauce. All these sauces will be great with any seafood (fish, squid) and especially with lobster, crab, balmain bugs, scallops etc. No video today - these are all just dump and mix!!

Provided by Nagi

Categories Starter

Number Of Ingredients 36

Ingredients

2/3 cup / 160 g tomato ketchup
1 tbsp mayonnaise
1/4 tsp each mustard powder (or Dijon), onion powder, garlic powder, white sugar
Dash Tabasco
1 tsp lemon juice, fresh
1 tsp Worcestershire Sauce
Salt and pepper
1 cup / 220g mayonnaise ((Note 1))
1 tbsp gherkin/cornichon, very finely chopped
1 1/2 tsp fresh dill, finely chopped
1 tsp fresh parsley, chopped
1 tsp capers, drained and finely chopped
1.5 tbsp lemon juice, fresh
1/2 tsp white sugar
1/4 tsp salt
2/3 cup / 145g mayonnaise (Note 1)
1 tbsp ketchup
1 tsp Worcestershire Sauce
1 tsp fresh horseradish (or sub 1 1/2 tsp jarred)
Dash of Tabasco
Pinch cayenne pepper
5 tbsp / 75g Sweet Chilli Sauce, store bought (I use Trident)
2/3 cup / 165 ml lime juice, fresh (4 - 5 limes)
5 tbsp / 75 ml olive oil (can sub with neutral oil like canola)
1 garlic clove, minced
1 tbsp white sugar (or other)
1/4 cup coriander / cilantro leaves, finely chopped
2/3 cup / 145g mayonnaise ((Note 1))
1/3 cup / 80 g ketchup
1 1/2 tbsp capers, drained and finely chopped
1 1/2 tbsp gherkin/cornichon, finely chopped
1 1/2 tbsp eschallot or onion, finely chopped
1/4 cup dill leaves, finely chopped
1 dash Worcestershire Sauce
4 or so dashes of Tabasco
1 tbsp lemon juice (adjust to taste)

Steps:

Place ingredients in a bowl and mix to combine.
Adjust salt to taste (Note 3).
Place all ingredients except coriander in a bowl, whisk well. Stir through coriander and add salt and pepper to taste. Rest 20 minutes before using.

CHILLI PRAWNS WITH CORIANDER LEMON DIPPING SAUCE

Chilli Prawns With Coriander Lemon Dipping Sauce image

Put these on wooden squewers and BBQ for great party appetizers or serve with rice as a main meal. Dressing and prawns can be made a day ahead, but keep seperate. Toss prawns in the dressing just before cooking. Taken from Australian Women's Weekly Dec 2006 magazine.

Provided by Lee_tah

Categories Very Low Carbs

Time 35m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

4 1/2 lbs large raw shrimp, tails on
1/4 cup fresh coriander, roughly chopped (cilantro)
1/3 cup lime juice
1/3 cup lemon juice
1 fresh lemon rind, grated (optional)
1/2 cup olive oil
2 garlic cloves, crushed
2 teaspoons sugar
2 teaspoons salt
3 teaspoons chili paste or 4 small red chilies, finely chopped

Steps:

Dressing: Combine all dressing ingredients, but reserve 1/2 the dressing in a seperate bowl (to use as the dipping sauce.).
If prawns have haven't been deveined: cut down the back and pull out the black vein. You might need to rinse them.
Place prawns in a large bowl with the remaining 1/2 of the dressing. Stir lightly and let marinade for no more than 5 minutes.
Fry up prawns or put on the BBQ until pink, (about 2 minutes on each side).
Serve the prawns with the dressing on the side (as a dipping sauce) or spooned over. Scatter over the chopped coriander.

Nutrition Facts : Calories 320.4, Fat 14.3, SaturatedFat 2.2, Cholesterol 310.6, Sodium 768.2, Carbohydrate 4.3, Fiber 0.1, Sugar 1.2, Protein 41.6

SALT AND PEPPER PRAWNS WITH LIME AND CHILLI DIPPING SAUCE

Salt and Pepper Prawns with Lime and Chilli Dipping Sauce image

Make and share this Salt and Pepper Prawns with Lime and Chilli Dipping Sauce recipe from Food.com.

Provided by JustJanS

Categories Australian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon szechwan pepper
1 teaspoon black peppercorns
2 teaspoons flaked sea salt
2 tablespoons rice flour
750 g medium green king prawns, shelled and cleaned leaving tails intact
1/2 cup peanut oil
70 g brown sugar
1 tablespoon rice vinegar
1 clove garlic, crushed
1 small fresh red chile, finely chopped
1 tablespoon chopped coriander leaves
1/3 cup lime juice, plus wedges to serve

Steps:

For dipping sauce, combine sugar and vinegar in a small frying pan and stir over a low heat until sugar dissolves.
Cool, then add reamaining sauce ingredients.
Season to taste with salt and pepper.
Dry roast pepper and peppercorns in a small pan over low medium heat for 2 minutes or until fragrant, then cool.
Grind roasted peppers, salt and rice flour until coarsely ground.
Place prawns in bowl and sprinkle with pepper mixture to coat.
Heat oil in wok and fry prawns in batches for 2 minutes or until cooked through.
Drain on absorbent paper.
Serve prawns immediately with dipping sauce and lime wedges to the side.

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