Prawns three sauces
—·Fusion
Prawns three sauces
Ingredients
Pistachio tarator
- 50g (about 1 slice) day-old crusty bread, crusts removed, torn
- 215g (1 1/2 cups) pistachio kernels
- 2 garlic cloves, coarsely chopped
- 60ml (1/4 cup) fresh lemon juice
- 2 1/2 tbsp olive oil
- 2 tbsp Greek-style natural yoghurt
- 125ml (1/2 cup) water
- 1/4 cup chopped fresh mint
Semi-dried tomato aioli
- 125g semi-dried tomatoes, drained
- 2 egg yolks
- 1 tbsp dijon mustard
- 2 tbsp white balsamic vinegar
- 250ml (1 cup) grapeseed oil
- 2 tbsp fresh lemon juice
- 1-2 tbsp warm water
Honey & almond dipping sauce
- 200g honey
- 1 tbsp fish sauce
- 3 tsp fresh lemon juice
- 25g (1/4 cup) flaked almonds, toasted
Other
- 2.5kg cooked medium prawns
- Fresh lemon wedges (optional), to serve
Instructions
8 steps
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Step 8
Pistachio tarator
Semi-dried tomato aioli
Honey & almond dipping sauce
Assembly
Progress
0 / 8 steps