Chilled prawn spread
(This recipe was created by Kate Flower, of Kate Flower Food. Nothing says summer more than a simple table of chilled prawns with classic accompaniments, fresh crusty bread and a cold beer. We love the cooked tiger prawns from Northern Star Ocean Products. Go to the extra effort and create some home-made dips to go with this delicious combination.)
Make the dips before you arrange your prawn feast.
For the chilli mango sauce, place ingredients in a small food processor (or blender or use a blender stick).
Blend until smooth. Adjust salt and spice to taste. Use coconut milk to adjust the consistency.
Season with lime if you’d like to add some sour.
For the fresh tartare sauce, place all ingredients in a bowl and stir to combine. Store in the fridge for up to two weeks.
Serve the prawns on a platter with ice, slice the bread, quarter lemon and lime ready to squeeze over the prawns. Put some Devoted Artisan Butter in a serving dish for those who like a bit of butter on their bread. Put it all on the table, with some salt, vinegar and your freshly made dips for guests to mix and match.
This spread feeds about 10 people, with 300g of prawns per person. You can, of course, amp up the volume and make some more dips or sides to accompany.