For the ultimate BBQ, you can’t go past fresh or grilled prawns. Whether you like them hot, cold, spicy or mild, at Peter Rowland Catering, we’re sharing three recipes to go with these much-loved, Aussie favourites.
Marie Rose Sauce
– 1/2 cup tomato sauce
– 1/2 cup mayonnaise
– 1/4 cup creme fraiche
– 1 tbs brandy
– 1 tbs fresh lemon juice
– 1 tbs Worcestershire sauce
– 1/2 tsp tabasco sauce, more or less, to taste
– Salt and cayenne pepper to taste
Combine all ingredients and serve.
Mango and Sriracha Salsa
– 1 ripe mango, removed from the pit and diced
– 1/2 red onion, peeled and diced
– 1 lime, zest and juice
– 1/4 cup coriander, chopped (about half a bunch)
– Salt and pepper to taste
– Sriracha to taste
Combine all ingredients and serve.
Dukkah
– 1 cup macadamia nuts, roasted and finely chopped
– 1/3 cup sesame seeds, toasted
– 2-3 tbs coriander seeds, roasted
– 2-3 tbs cumin seeds, roasted
– 1 tsp ground black pepper
– 1 tsp Maldon/Murray River sea salt
– Olive oil
Grind the coriander seeds and cumin seeds in a spice grinder, then mix all the ingredients with the olive oil.
Image via Kas Richards
Ms Chinoiserie Says: I’m a big fan of dukkah – and this recipe with the macadamia nuts sounds so delicious; perfect with prawns!
About Peter Rowland Catering: As a shining light in hospitality for over 50 years, our team of world class chefs, food designers, stylists, event producers and hospitality managers deliver any style of wedding or event – anywhere, anytime. We simply relish bringing the art of food, drink and hospitality to life.
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