Prawns with three dipping sauces

To make the tomato & basil sauce, heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the tomato and cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. Remove from heat. Set aside for 10 minutes to cool slightly. Place the tomato mixture, basil and vinegar in the bowl of a food processor and process until almost smooth. Taste and season with salt and pepper. Transfer to a serving bowl. Cover with plastic wrap and place in the fridge until required.

Meanwhile, to make the avocado & herb sauce, place the avocado, coriander, chives and chilli in the bowl of a food processor and process until almost smooth. Add the lime juice and process until smooth and creamy. Transfer to a serving bowl. Cover with plastic wrap and place in the fridge until required.

To make the salsa verde yoghurt sauce, place the yoghurt, capers, parsley, dill, mustard, lemon rind and lemon juice in a medium bowl and stir until well combined. Cover with plastic wrap and place in the fridge until required.

Arrange the prawns on a large serving platter and serve immediately with the dipping sauces.