Prawns with homemade dipping sauce
In an effort to make your Christmas entertaining as quick and easy as possible, Kane Pollard has curated this personal favourite – prawns with homemade dipping sauce – perfect for your own merry table.
Prawns with homemade dipping sauce
makes 800ml
for sauce
1 garlic bulb
4 egg yolks
juice of 1 lemon
40g Dijon mustard
500ml canola oil
100g tomato sauce
60g capers
½ bunch chives, chopped
2 stems dill or fennel tops, chopped
hot sauce of choice, to taste
Preheat oven to 160C. Wrap 1 head of garlic in foil and roast for about 45 minutes or until the cloves have softened. Squeeze the bulk to release garlic puree. Push the puree through a sieve to remove excess skin and set aside. In a food processor, blitz egg yolks, lemon juice, roast garlic and Dijon mustard until light and fluffy.
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Slowly add vegetable oil until a thick aioli forms. Add capers and tomato sauce, continue to blitz for 10 seconds then place the aioli in a mixing bowl. Add hot sauce to taste, then finish with chopped herbs and season to taste if required.
Serve alongside prawns for dipping.
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This article first appeared in the November 2023 issue of SALIFE magazine.
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