Ingredients 400 gr prawns FOR THE DIP 4 tbsp low-fat mayonnaise 2 tbsp ketchup 1 tbsp yogurt 2 tbsp pickles, finely chopped 1 tbsp capers, finely chopped 1 tbsp onion, finely chopped 2 tbsp dill 1 tbsp chives A few drops of lemon juice A little Worcestershire sauce A few drops of Tabasco sauce TAGS SEAFOOD SHRIMP 30-MINUTE MEALS APPETIZERS Ingredients 400 gr prawns FOR THE DIP 4 tbsp low-fat mayonnaise 2 tbsp ketchup 1 tbsp yogurt 2 tbsp pickles, finely chopped 1 tbsp capers, finely chopped 1 tbsp onion, finely chopped 2 tbsp dill 1 tbsp chives A few drops of lemon juice A little Worcestershire sauce A few drops of Tabasco sauce Instructions PRAWNS Season the prawns with salt and place them on a hot, clean grill. Grill for 2 minutes on each side, until they turn pink. DIP Finely chop all the ingredients. Place them in a bowl and stir until well combined. The Worcestershire sauce and Tabasco are optional. Taste and adjust with salt and lemon to your liking. Chill the dip before serving. Serve the warm prawns with the chilled dip alongside. Tips You can make the sauce more runny by adding a few drops of cold water. Keeps in the refrigerator in a glass jar for 2-3 days. TAGS SEAFOOD SHRIMP 30-MINUTE MEALS APPETIZERS
