Dipping Sauces for Prawns



3 egg yolks

1 tbsp sherry vinegar

125 g Farm Butter

3 dz prawns


1 Combine yolks and vinegar in a food processor, pulse to combine

2 Melt butter in a saucepan. With the processor running, add butter in a slow steady stream.

3 Serve lukewarm or cold with the cooked prawns

Classic Cocktail Sauce


1 cup Tomato Sauce or homemade ketchup

1 drop of Tabasco

1 tsp of Worcestershire Sauce

2 tsp Lemon Juice

S & P

1 Cup of homemade Mayonnaise


Mix all ingredients in a small salad bowl. Dress with a slice of lemon


Honey Mustard dipping sauce

Use the mayonnaise previously done

2Tsp whole grain mustard


1 1/2 tsp honey

Add the mustard & honey to the mayonnaise until well mixed

Coriander, Ginger and Citrus Sauce


Use the mayonnaise previously done

2 Tbsps finely chopped coriander

1 tsp finely grated ginger

1 tsp finely grated orange rind

finely grated rind of 1 lime

S & P


Mix au ingredients until well mixed

Mango Sauce


2 dz of cooked, deveined shrimps number 13 or bigger

2 mangoes

1 large clove of garlic

1 tablespoon pink peppercorns

1 tablespoon of fennel seeds

1 piece of fresh ginger (3/4 inch – 2 cm) peeled

2 tablespoons of olive oil

1 pinch of salt

Zest of 1 lime

For garnish fresh thyme 


1 Peel the mangoes and remove the core. Cut the first one into 16 small cubes and puree the second in a blender. Keep aside and spread a few cubes with each cocktail.

2. In a large skillet, heat the oil and roast peppercorns and fennel seeds until the mixture becomes fragrant. Then add the garlic clove cut in half and the shrimps. Cook for 3 minutes, stirring regularly. When shrimp are cooked, add grated ginger and sea salt; stir for 2 minutes, let cool.

3.  The cocktail glasses with the mango puree, then arrange the shrimps inside the glasses. Grate the zest of lime over and garnish with a few basil leaves. 

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