This tray of tiger prawns with ginger ponzu dipping sauce is a visual show-stopper. Great to serve at large gatherings like Christmas, birthdays or parties, and with such little time invested in the preparation, it’s an absolute winner! Be sure to select good quality Tassal prawns from your fishmonger, and the dipping sauce will elevate your prawns to another level.


Serves: 4 -6

Ginger Ponzu Dipping Sauce:
150ml ponzu sauce
1 tbsp mirin
1 tsp sesame oil
2 tsp freshly grated ginger
24 large cooked Tiger prawns

To serve:
ice
1 bullseye chilli, finely sliced
3 limes, cut into wedges
coriander leaves



METHOD

1. Combine ginger ponzu dipping sauce ingredients in a small serving bowl and set aside.
   
2. Spread ice over a large serving tray or platter. Pour dipping sauce into a small serving bowl and snuggle the bowl into the ice. Arrange prawns on the ice.
   
3. Garnish prawns with lime wedges, sliced chilli a sprinkle of coriander leaves. Serve immediately.
   
   
   

Note: All recipes tested use standard 250ml/9oz cup and 20ml/1oz tablespoon

Recipe and Food Styling: Leanne Bennett-Jones
Photography: Jon Webb