Prawn Skewers with Dips
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 16 prawn (s) skewers (with 6-8 prawns, depending on size)
For the sauce: (peanut)
- 100 g peanuts, roasted salted
- 50 ml coconut milk
- 2 tablespoons oil
- 3 shallot (s), chopped
- 3 clove (s) garlic, chopped
- 2 teaspoons cane sugar
- 0.25 liter ¼ poultry stock
- 1 tablespoon lemon juice
- 1 teaspoon sambal oelek
For the sauce: (cocktail)
- 100 g mayonnaise
- 50 g sour cream
- 0.5 teaspoon ½ paprika powder, noble sweet
- salt and pepper
- 4 tablespoon tomato ketchup
- 3 pinches cayenne pepper
For the sauce: (aioli)
- 2 egg yolks, fresh
- 0.5 teaspoon ½ mustard
- salt
- 0.25 liter ¼ oil, mild olive or sunflower oil
- 3 clove (s) garlic
- 0.5 teaspoon ½ lemon juice
- pepper
For the sauce: (horseradish and cress)
- 1 box cress
- 200 g sour cream
- salt and pepper
- 3 teaspoons horseradish
- 0.5 teaspoon ½ lemon juice
Print Recipe
Pin Recipe Instructions
- Grill the prawn skewers for 2-3 minutes and serve with one or more of the following dips:
- For the peanut sauce: grind the nuts, heat the oil. Let the onions and garlic become translucent. Add all ingredients and simmer for 3 minutes.
- For the cocktail sauce: Mix all ingredients and stir thoroughly.
- For the aioli: stir together egg yolks, mustard and salt until creamy. Fold in the oil drop by drop, then in a thin stream. Season with crushed garlic, lemon juice and pepper.
- For the horseradish and cress sauce: Mix all ingredients and stir together thoroughly.
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