The Australian Christmas classic. Serve up the perfect flavour hit for this summer seafood staple.
Fresh Australian tiger prawns need little adornment, although we’re partial to a flavour-packed dipping sauce or two. A dash of vodka adds a grown-up kick to this Bloody Mary sauce, while the lemon-lime mayonnaise is sure to please both adults and kids.
Ingredients
- 3kg Steve Costi’s Seafood Cooked Australian Tiger Prawns
- Crushed ice, lemon wedges and lime wedges, to serve
Bloody Mary Sauce
- ¾ cup quality mayonnaise
- 2 tbsp tomato paste
- 2 tbsp Hartshorn Distillery Sheep Whey Vodka, to taste
- 2 tsp Worcestershire sauce
- Finely grated rind and juice of ½ lemon
- 1 garlic clove, finely chopped
- Dash of Tabasco
Lemon-Lime Mayonaise
- ¾ cup quality mayonnaise
- Finely grated rind and juice of 1 lime and ½ lemon
1 garlic clove, finely chopped
Method
- To make the Bloody Mary sauce, stir all ingredients in a bowl to combine, season to taste and refrigerate for flavours to develop.
- To make the lemon-lime mayonnaise, stir all ingredients in a bowl to combine, season to taste and refrigerate for flavours to develop.
- To serve, arrange prawns on a bed of crushed ice along with the two dipping sauces, lemon wedges and lime wedges.
Pair this summer appetiser with a glass (or a few) of our favourite Fruity Summer Cocktail Recipes. From the Watermelon & Rose Champagne Cocktail to our Strawberry Gin Fizz, these cocktails are a Christmas essential.