3 tbsp of Balsamic vinegar
1 tbps of Dijon
1 tbsp of honey
Large pinch salt
5 turns of black pepper
6 tbsp of veg oil
This is a great all-purpose vinaigrette for salads, sliced tomatoes or other raw vegetables.
2 tablespoons sherry vinegar
1 tablespoon minced shallot
½ tsp sugar
Salt and pepper to taste
1 Tbsp of grain mustard
6 tablespoons extra virgin olive oil
15g toasted sesame seeds
200ml toasted sesame oil
100ml soya sauce
65ml rice vinegar
½ clove garlic finely chopped
1 tsp Dijon
Large pinch salt
8 turns of black pepper
2 tbsp red wine vinegar
1 finely chopped shallot
3 tbsp veg oil
3 tbps of olive oil
1 tsp chopped tarragon
4 tbsp of veg oil
1 large clove garlic, minced
1 tbsp minced fresh ginger root
100ml hot water
2 tbsp peanut butter
1 lime, juiced & zested
2 tbsps Thai-style sweet chili sauce
2 tbsps hoisin sauce
Little chopped coriander
1 tbsp soy sauce
1 pinch red pepper flakes, or more to taste
PEANUT CRUMB
100g peanuts
1 fresh lime zest
4g coarse sea salt
2g finely crushed black pepper
2g smoked paprika
1g Large pinch cayenne
15g soft brown sugar
154g veg oil
Place into jar & shake
Combine the vinegar, shallot, salt and pepper. Give it a stir with a whisk or fork to soften the shallot then drizzle the oil in while whisking.
You can easily make more or less of this Asian dipping sauce by remembering the 3-2-1 ratio of ingredients. Three parts oil parts, 2 part soya sauce, one part rice wine vinegar plus the toasted sesame seeds, no seasoning required
Place all into a jar & shake really well
Mix all the above lightly together, then drizzle a small amount all over the prawns to marinade
PEANUT CRUMB
Just lightly crush the nuts, mix with the rest of the ingredients in a bowl and then place onto a plastic mat and bake at 160c for 10 minutes.
ASSEMBLY
Season the prawns and grill for 2-3 minutes each side, drizzle with more dressing then finish with the crumb over the top of the prawns and use remaining dressing as a dipping sauce.
3 tbsp of Balsamic vinegar
1 tbps of Dijon
1 tbsp of honey
Large pinch salt
5 turns of black pepper
6 tbsp of veg oil
This is a great all-purpose vinaigrette for salads, sliced tomatoes or other raw vegetables.
2 tablespoons sherry vinegar
1 tablespoon minced shallot
½ tsp sugar
Salt and pepper to taste
1 Tbsp of grain mustard
6 tablespoons extra virgin olive oil
15g toasted sesame seeds
200ml toasted sesame oil
100ml soya sauce
65ml rice vinegar
½ clove garlic finely chopped
1 tsp Dijon
Large pinch salt
8 turns of black pepper
2 tbsp red wine vinegar
1 finely chopped shallot
3 tbsp veg oil
3 tbps of olive oil
1 tsp chopped tarragon
4 tbsp of veg oil
1 large clove garlic, minced
1 tbsp minced fresh ginger root
100ml hot water
2 tbsp peanut butter
1 lime, juiced & zested
2 tbsps Thai-style sweet chili sauce
2 tbsps hoisin sauce
Little chopped coriander
1 tbsp soy sauce
1 pinch red pepper flakes, or more to taste
PEANUT CRUMB
100g peanuts
1 fresh lime zest
4g coarse sea salt
2g finely crushed black pepper
2g smoked paprika
1g Large pinch cayenne
15g soft brown sugar
154g veg oil
Place into jar & shake
Combine the vinegar, shallot, salt and pepper. Give it a stir with a whisk or fork to soften the shallot then drizzle the oil in while whisking.
You can easily make more or less of this Asian dipping sauce by remembering the 3-2-1 ratio of ingredients. Three parts oil parts, 2 part soya sauce, one part rice wine vinegar plus the toasted sesame seeds, no seasoning required
Place all into a jar & shake really well
Mix all the above lightly together, then drizzle a small amount all over the prawns to marinade
PEANUT CRUMB
Just lightly crush the nuts, mix with the rest of the ingredients in a bowl and then place onto a plastic mat and bake at 160c for 10 minutes.
ASSEMBLY
Season the prawns and grill for 2-3 minutes each side, drizzle with more dressing then finish with the crumb over the top of the prawns and use remaining dressing as a dipping sauce.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.