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.
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.
This article first appeared in the November 2023 issue of SALIFE magazine.
