Janelle Wang's prawns with curry dip

December 2, 2008 12:00:00 AM PST
Janelle Wang and her sister Jennifer share their recipe for prawns with curry dip.

Recipe: Wang's Prawns Tonight
Prawns with curry dip

1 lb wild prawns (16-20 count)

Curry dip

  • 1 cup whole milk yogurt
  • 1/4 cup mayo
  • 3-4 drops Sirachi
  • 1 tsp. ketchup
  • 2 tsp. lemon juice
  • 1 tsp. honey
  • 1 1/2 tsp. curry powder
  • 2 tsp. diced red onion
  • salt to taste

1 Whole purple cabbage (this will hold the dip)

Veggie Platter

  • 2 red peppers - cored, cleaned, and sliced julienne
  • 1 english cucumber - pattered with fork and sliced whole
  • 1 cup of baby carrots
  • 1 bundle of broccoli rab (washed, trimmed)

Process:

This is a great appetizer to serve at home or bring to a party. All parts can be made the night before and assembled before served.

- Mix all of the dip ingredients together and chill for at least 30 minutes

- Clean, cook (just until shrimp turn pink - do not overcook), and peel (tail-on) shrimp and refrigerate

- Cut off top of cabbage and core out.

- To serve, pour dip into cabbage bowl, hang shrimp on sides of cabbage bowl and serve in the middle of a veggie platter

- I was thinking the shrimp and veggie platter can be made ahead of time. On the show we can just make the dip, prep the cabbage, and set up the platter.


Load Comments