Janelle Wang's 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)


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.

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