- Dairy free
- High in protein
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Sesame free
Our prawn platter has yummy prawns served alongside four delicious sauces.
- Serves6
- Prep time15 minutes, + marinating time
Ingredients
- Crushed ice, to serve
- 2kg Coles Australian Cooked Whole Tiger Prawns
- Lemon wedges, to serve
Mango salsa
- 1/2 mango, stoned, peeled, finely chopped
- 1/4 red onion, finely chopped
- 1 long red chilli, seeded, finely chopped (optional)
- 1/4 cup coarsely chopped coriander
- 1 tbs lime juice
Seafood sauce
- 1 cup (300g) mayonnaise
- 2 tbs tomato sauce
- 1 tbs lemon juice
- 2 tsp Worcestershire sauce
- 1 tsp horseradish cream
- 1/4 tsp Tabasco sauce
- 2 tbs finely chopped dill
- 2 tbs finely chopped chives
Garlic aioli
- 2 garlic cloves, crushed
- 2 free-range egg yolks*
- 1 tbs lemon juice
- 2 tsp mustard powder
- 3/4 cup (185ml) grapeseed oil
Herb sauce
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup coarsely chopped coriander
- 1/4 cup coarsely chopped mint
- 1 tbs coarsely chopped oregano
- 1/4 tsp dried chilli flakes (optional)
- 2 tbs red wine vinegar
- 1/4 cup (60ml) olive oil
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the mango salsa, combine the mango, onion, chilli, if using, coriander and lime juice in a bowl. Set aside to develop the flavours.
Step 2
To make the seafood sauce, combine mayonnaise, tomato sauce, lemon juice, Worcestershire sauce, horseradish cream, Tabasco sauce, dill and chives in a separate bowl. Season.
Step 3
To make the garlic aioli, place garlic, egg yolks, lemon juice and mustard in a food processor and process until smooth and creamy. With the motor running, gradually add the oil in a thin, steady stream until well combined. Add 1 tbs water and season. Process to combine.
Step 4
To make the herb sauce, place the parsley, coriander, mint, oregano, chilli flakes, if using, vinegar and oil in a clean food processor and process until almost smooth. Season.
Step 5
Arrange ice over a large serving platter. Place the prawns, mango salsa, seafood sauce, garlic aioli and herb dipping sauce on top of the ice on the prepared platter. Serve immediately with the lemon wedges.
* This recipe uses raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.
Recipe tip
COOK. STORE. SAVE
Use it up: You’ll have some fresh herbs left over after making this recipe. Use them up in drinks and salads, or place in an ice cube tray and cover with water or olive oil, then freeze for up to 3 months to use in cooking.
Plan ahead: Fresh or thawed prawns are best purchased no more than 1 day ahead. If you need to do your shop a little earlier, pick up frozen prawns instead – they’ll work just as well.
Ingredient tip: You can substitute grapeseed oil for rice bran oil.
Prawn platter with four sauces
- Serves6
- Prep time15 minutes, + marinating time
Ingredients
- Crushed ice, to serve
- 2kg Coles Australian Cooked Whole Tiger Prawns
- Lemon wedges, to serve
Mango salsa
- 1/2 mango, stoned, peeled, finely chopped
- 1/4 red onion, finely chopped
- 1 long red chilli, seeded, finely chopped (optional)
- 1/4 cup coarsely chopped coriander
- 1 tbs lime juice
Seafood sauce
- 1 cup (300g) mayonnaise
- 2 tbs tomato sauce
- 1 tbs lemon juice
- 2 tsp Worcestershire sauce
- 1 tsp horseradish cream
- 1/4 tsp Tabasco sauce
- 2 tbs finely chopped dill
- 2 tbs finely chopped chives
Garlic aioli
- 2 garlic cloves, crushed
- 2 free-range egg yolks*
- 1 tbs lemon juice
- 2 tsp mustard powder
- 3/4 cup (185ml) grapeseed oil
Herb sauce
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup coarsely chopped coriander
- 1/4 cup coarsely chopped mint
- 1 tbs coarsely chopped oregano
- 1/4 tsp dried chilli flakes (optional)
- 2 tbs red wine vinegar
- 1/4 cup (60ml) olive oil
Description
Our prawn platter has yummy prawns served alongside four delicious sauces.
Method
Step 1
To make the mango salsa, combine the mango, onion, chilli, if using, coriander and lime juice in a bowl. Set aside to develop the flavours.
Step 2
To make the seafood sauce, combine mayonnaise, tomato sauce, lemon juice, Worcestershire sauce, horseradish cream, Tabasco sauce, dill and chives in a separate bowl. Season.
Step 3
To make the garlic aioli, place garlic, egg yolks, lemon juice and mustard in a food processor and process until smooth and creamy. With the motor running, gradually add the oil in a thin, steady stream until well combined. Add 1 tbs water and season. Process to combine.
Step 4
To make the herb sauce, place the parsley, coriander, mint, oregano, chilli flakes, if using, vinegar and oil in a clean food processor and process until almost smooth. Season.
Step 5
Arrange ice over a large serving platter. Place the prawns, mango salsa, seafood sauce, garlic aioli and herb dipping sauce on top of the ice on the prepared platter. Serve immediately with the lemon wedges.
* This recipe uses raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.