Adam Liaw's prawns with green mustard mayonnaise
You can make the mayonnaise in advance and there's no shame in buying cooked prawns, either. Anything to save hassle on the day.
Ingredients
3 large green chillies, seeds removed
1 bunch chives, trimmed
1 cup loosely packed baby spinach leaves
2 garlic cloves
2 tsp sugar
1 tbsp apple cider vinegar
½ cup Dijon mustard
¾ cup Japanese mayonnaise
salt, to season
2kg very large cooked prawns, chilled
Method
1. To make the green mustard mayonnaise, combine all the ingredients except the prawns in a high-speed blender and blend to a very smooth purée. Stir through the mixture and season with a little salt.
2. Serve with the prawns, along with a finger bowl and shells bowl so your guests can peel and devein their own prawns.
Serve as part of Adam Liaw's Christmas seafood spread
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up- More:
- Seafood
- Lunch
- Main course
- Dinner
- Christmas
- Dinner party
- Family meals
- Shellfish
- Contemporary
- Entertaining
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
Similar Recipes
This mostly make-ahead baked salmon is an easy and elegant way to feed a crowd
- 30 mins - 1 hr
- Helen Goh
More by Adam Liaw
Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaws-prawns-with-green-mustard-mayonnaise-20221208-h28iql.html