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.