Christmas prawn platter with mango and Marie Rose dipping sauce
30 min · 27 g protein · 234 cals / serving
The Aussie Christmas lunch starts here: a big platter of cold, sweet king prawns, cheeks of ripe mango, crisp cos leaves and cucumber, wedges of lime and a bowl of pink Marie Rose sauce for dunking. The sauce is made on Greek yoghurt with a spoon of mayo, tomato and a dash of Worcestershire, so it is tangy, creamy and very easy to keep dunking.
Ingredients
- 1.5kg cooked king prawns (about 750g peeled) boiled shrimp, chilled, peeled and deveined, tails left on
- 2 mango, cheeks cut and scored
- 1/2 avocado, sliced
- 1 baby cos romaine lettuce, leaves separated
- 1 Lebanese cucumber cucumber, cut into batons
- juice of 1 lime lime juice, plus 1 lime in wedges to serve
Marie Rose sauce
- 200g nonfat Greek yogurt, Greek yoghurt
- 40g light mayonnaise
- 20g tomato paste
- 1 tsp Worcestershire sauce
- 2 tsp lemon juice
- 1/2 tsp paprika, smoked or sweet
- 1/2 tsp granulated sugar
- a pinch salt
To serve
- a few fresh chives, snipped
Steps
- Keep the prawns in the fridge until the last moment. Peel them, leaving the tails on, and pull out the dark vein along the back.
- Pile the cos leaves, cucumber batons, mango cheeks and avocado slices on a large chilled platter and squeeze the lime juice over the mango and avocado so they stay bright.
- Stir the yoghurt, mayonnaise, tomato paste, Worcestershire sauce, lemon juice, paprika, sugar and salt together until smooth and pink. Taste: add a drop of hot sauce if you like a kick. Spoon it into a bowl.
- Mound the prawns in the middle of the platter, scatter with chives, tuck in the lime wedges and serve straight away with the sauce, with a bowl for the tails.
Good to know
How many prawns do I buy?
Whole cooked prawns lose about half their weight once peeled, so 1.5kg in the shell gives about 750g of meat, enough for six as a generous starter. Buy them on Christmas Eve and keep them on ice in the fridge.
Can I make the sauce ahead?
Yes, up to two days ahead; it thickens a little in the fridge. Peel the prawns no more than a few hours before serving.
For a bigger crowd?
Add a dozen oysters and some cooked Moreton Bay bugs or crab, and double the sauce. Everything else stays the same.
Alternatives
Per
- Calories
- 72
- Protein
- (47%)
- 8 g
- Fat
- (24%)
- 2 g
- Carbohydrates
- (29%)
- 6 g
- of which sugar
- 4 g
- Fiber
- 1 g
- Sodium
- 141 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1402 kcal goes into the pot and 1954 g of ingredients comes out as about 1950 g of food: 72 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.