Fresh prawns with a trio of dipping sauces

Nothing says summer more than a feast of fresh cooked, icy-cold prawns. Smother them in sauce or just enjoy them au naturel with a squeeze of lemon.

Preparation time 20 mins Cooking time nil Serves 6

1.5kg whole cooked tiger prawns

1 lemon, cut into wedges Trio of sauces, to serve (see recipes below)

Micro herbs, to garnish

STEP 1 Put prawns on a large platter. Arrange lemon wedges among prawns. Put sauces into separate bowls. Garnish sauces and prawns with a scattering of micro herbs. Serve immediately.