Fresh prawns with shallot vinaigrette, homemade tartar sauce & salsa verde

1. Method

2. To make the vinaigrette

3. In a small mixing bowl whisk the vinegar and water and slowly add the oil while whisking.

4. Add shallots and chives and season to taste with salt and pepper. Set aside.

5. To make the tartar sauce

6. In food processor combine garlic, Dijon mustard, lime juice and egg yolk until completely blended. While motor is running, slowly pour in oil until fully emulsified. Transfer aioli to medium mixing bowl and fold in red chilli, lime zest and coriander. Season with salt and pepper.

7. To make the salsa verde

8. In a food processor, combine mustard, garlic and capers and blend well. Add all herbs and oil and pulse until sauce has consistency of a pesto. Add lemon zest and pulse once more to combine. Season with salt and pepper and set aside.

9. Transfer all 3 sauces to ramekins or small dipping bowls.

10. To serve

11. Place crushed ice on platter and sprinkle with salt. Place the prawns on ice and serve with dipping sauces.

12. Fill 4 additional small bowls with cold water and 2 lemon slices each. Place on table in between guests to dip fingers for cleaning.