Summary

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

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Instructions

1. Grill the prawn skewers for 2-3 minutes and serve with one or more of the following dips:
2. 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.
3. For the cocktail sauce: Mix all ingredients and stir thoroughly.
4. 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.
5. For the horseradish and cress sauce: Mix all ingredients and stir together thoroughly.