Here are 5 prawn dipping sauces that our family has been using for as long as I can remember. There’s a nice variety of seafood sauces to choose from: Cocktail Seafood Sauce, Tartare, Marie Rose / Thousand Island, or a Thai Chilli Lime Sauce for something fresher. Plus, our Family Favourite Sauce!
Prawn dipping sauces
It’s really worth making your own dipping sauces when you’ve invested in fresh juicy prawns. The jarred stuff lacks the fresh flavour of homemade seafood sauces and just doesn’t do prawns justice!
A couple of weeks ago, we catered my mother’s annual Christmas party for 30 of her friends. I’ve noticed that we get approached to do this every 2nd year. I think that the organisers assume that we’re scarred by the experience (something to do with our bedraggled appearance at the end?) and that by leaving a year in between, the memory fades and we only remember how much we enjoyed it so we never say no.
Very clever.
We mix it up from year to year. But two things have always remained a constant: Maple Glazed Ham and freshly cooked prawns with dipping sauces. There’s no doubt these two are always the most popular items there.
And thus the job of peeling 5 kg / 10lb of fresh cooked prawns always appears on the list as the most undesirable task for the party. I never put up my hand for that one. So I remain silent until someone volunteers. I say “someone”, but it’s always mother. It happens to her multiple times each year, like a big beach BBQ we went to last month where she was asked to peel and skewer 3kg/6lb of raw prawns (which is even more of a pain!).
I will peel prawns for my mother’s friends. But that is not the Aussie way for a gathering of family and friends. Our way is to dump whole, unpeeled prawns in large bowls and buckets with an assortment of dipping sauces on the Christmas Feasting Table.
Peel your own, mate!
I know it’s real easy to pick up a jar of store bought, especially because at this time of the year, the supermarkets and fish shops are so kind as to put out displays stands jam packed with all sorts of seafood sauces right where the prawns are.
But with little effort – and I’m talking a few minutes – you can make your own and the fresh flavour you’ll enjoy will make you turn up your nose at the jarred stuff. It’s just not the same, the jarred stuff has an edge of artificialness. And I know this for sure because I bought a couple of jars while I was refining these prawn dipping sauces just to do side by side taste tests so I could truly say in all honesty that I think these homemade ones are better.
The freshness – you just can’t get the same freshness in store bought.
So here they are!
1. Marie Rose / Thousand Island Sauce
Marie Rose and Thousand Island Sauce are basically the same thing. You’ll find little tweaks and variations of the two all over the place, but a basic pink sauce made with mayo and ketchup with some seasonings is really all this is. It actually doesn’t have much flavour, and it’s not intended to. It’s a neutral sauce that let’s the flavour of the prawns really shine.
2. Seafood Cocktail Sauce
This is the punchier flavoured version of Marie Rose. The sauce itself actually has flavour, it’s tangy and kind of savoury, with more layers of flavour because there’s more ingredients in this. I’m a big fan of this one, love the tanginess.
3. Tartare Sauce
Just like what you get at the local fish and chip shop! (Except better, because you can actually taste the gherkins and capers in it). A classic condiment also for Crispy Beer Battered Fish.
4. Thai Sweet Chilli Lime Dipping Sauce
Because not everyone likes mayo based dipping sauces! The flavours in this with sweet juicy prawns is simply a match made in heaven.
5. RecipeTin Family’s Prawn Dipping Sauce
It’s basically the love child of Marie Rose Sauce and Tartare sauce: The tang and sweetness of Marie Rose combined with the finely chopped savoury ingredients and added freshness of dill from the Tartare side. This is what we served with the prawns at my mother’s Christmas Party and everybody commented on how they loved it, especially the fresh dill flavour. So I thought I should share it.
6. More Sauces!
Try these sauces from other recipes I’ve shared that will go great with prawns! Spicy Thai Mango Dipping Sauce, use Honey Mustard Dressing as a sauce (perfect prawn dipping consistency), Sweet & Sour Sauce, Lemon Cream Sauce, Creamy Dill Sauce.
Personally, I would provide 2 dipping sauces. Good rule of thumb is to go by contrasting colours. So, for example, If I knew everyone was fine with mayo, I’d probably do the RecipeTin Family Favourite plus the Cocktail Sauce. I wouldn’t do Marie Rose + Tartare because they are a bit too similar in flavour. If I knew someone health conscious was coming, I’d definitely include the Thai Sweet Chilli Lime Sauce.
But truthfully? Don’t overthink it. Let’s face it. Juicy, fresh cooked prawns are great just as they are, eaten plain. No one will cry if you didn’t even provide a sauce at all, or if you just pulled out a jar of mayo and stirred through a squirt of lemon juice.
Remember, Christmas is supposed to be all about having fun and enjoying this festive time, not stressing out about the menu! – Nagi x
FRESH PRAWN RECIPES TO ENJOY ALL SUMMER!
- 5 Prawn Dipping Sauces for a giant bucket of fresh prawns (this recipe)
- Prawn Mango Avocado Summer Salad with Lime Dressing
- Thai Prawn Mango Avocado Salad
- Prawn Cocktail
- Vietnamese Rice Paper Rolls
- Fresh peeled prawns alongside a Corn Salad with Avocado for a quick summer meal
- Browse all Prawn / Shrimp Recipes
PS Speaking of not stressing out, all those sauces can be made days ahead, with the exception of the Thai one which I would not make more than 1 day ahead, just to ensure the fresh flavour is retained to the max.
PPS Way more important than the sauces is to ensure you get good fresh prawns! ORDER THEM NOW to pick up in the morning of the day you need them (ideal) but if it’s for Christmas Day, pick them up the day before. The seafood stores / fish market is where you’ll get the best quality but in all honesty, at this time of the year, you get great quality cooked prawns at Coles and Woolies too, and they are about 25 – 30% cheaper.
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5 Great Prawn Dipping Sauces
Ingredients
COCKTAIL SAUCE:
- 2/3 cup / 160 g tomato ketchup
- 1 tbsp mayonnaise
- 1/4 tsp each mustard powder (or Dijon), onion powder, garlic powder, white sugar
- Dash Tabasco
- 1 tsp lemon juice, fresh
- 1 tsp Worcestershire Sauce
- Salt and pepper
TARTARE SAUCE
- 1 cup / 220g mayonnaise (Note 1)
- 1 tbsp gherkin/cornichon, very finely chopped
- 1 1/2 tsp fresh dill, finely chopped
- 1 tsp fresh parsley, chopped
- 1 tsp capers, drained and finely chopped
- 1.5 tbsp lemon juice, fresh
- 1/2 tsp white sugar
- 1/4 tsp salt
MARIE ROSE
- 2/3 cup / 145g mayonnaise (Note 1)
- 1 tbsp ketchup
- 1 tsp Worcestershire Sauce
- 1 tsp fresh horseradish (or sub 1 1/2 tsp jarred)
- Dash of Tabasco
- Pinch cayenne pepper
THAI LIME SWEET CHILLI SAUCE
- 5 tbsp / 75g Sweet Chilli Sauce, store bought (I use Trident)
- 2/3 cup / 165 ml lime juice, fresh (4 – 5 limes)
- 5 tbsp / 75 ml olive oil (can sub with neutral oil like canola)
- 1 garlic clove, minced
- 1 tbsp white sugar (or other)
- 1/4 cup coriander / cilantro leaves, finely chopped
RECIPETIN FAMILY FAVOURITE
- 2/3 cup / 145g mayonnaise (Note 1)
- 1/3 cup / 80 g ketchup
- 1 1/2 tbsp capers, drained and finely chopped
- 1 1/2 tbsp gherkin/cornichon, finely chopped
- 1 1/2 tbsp eschallot or onion, finely chopped
- 1/4 cup dill leaves, finely chopped
- 1 dash Worcestershire Sauce
- 4 or so dashes of Tabasco
- 1 tbsp lemon juice (adjust to taste)
Instructions
All sauces except Thai Sauce:
- Place ingredients in a bowl and mix to combine.
- Adjust salt to taste (Note 3).
Thai Sauce:
- Place all ingredients except coriander in a bowl, whisk well. Stir through coriander and add salt and pepper to taste. Rest 20 minutes before using.
Recipe Notes:
LIFE OF DOZER
You’d think I was tossing prawns for him to catch. But no. Just sand. Ever seen such enthusiasm for sand??
Hi Nagi, how long will the tartare sauce last in the fridge once made?
I made the Thai sauce and Recipe Tin sauce to accompany our Christmas seafood (bugs, oysters & prawns).
They were so delish and it was lovely to hear our friends ask to pass the pink sauce or the green sauce.
There is no way I’ll be buying dipping sauces in the future, these are super easy to make and heaps better.
You’re a machine Nagi.
Nagi and Dozer, happy New Year’s Eve!!! Made the recipetin family favourite sauce… winner winner prawn entree!!! Only 3 prawn eaters, absolutely LOVED by them all. Thank you for another great recipe!
Thankyou Nagi. I got our prawns and bugs from our local fisho who own their own trawlers and fish locally. Decided to make some of the sauces from your recipe list. Wow, I’ve been tasting them this afternoon with a few prawns. Can’t wait till tomorrow to share with family on Christmas day. Just need to put a lock on the fridge overnight.
Thankyou for some truly wonderful recipes this year and wishing you and your family ( including Dozer) a safe and happy Christmas.
Best Wishes From Michelle .🎄
Hi Nagi and Dozer,
I’m sorry to hear your in lockdown. Just wanted to wish you a Merry Christmas and to thankyou for your posts and recipes. I absolutely love your food, everything I have tried has been a success. I recommend you to everyone who loves food and cooking. Take care. 🌲
If Nagi says it’s best, we’d better try it. Said by guess who? LOLs
Thank you so much for the variety of sauce recipes. I will be trying some out for my son’s birthday. My family love seafood, simply cooked or raw. I’m sure these delightful looking dips will tempt the teenage son. I will have to let you know how it goes.
Wow .We cooked both the Brazilian Fish stew and the fish fingers. Both brilliant recipes. You are right when you say the fish fingers need a wet sauce . Tartar is great or mushy pease go well with them.
Thank you
Yum! Mushy peas sound fab John! N x
Hi Nagi and Dozer,
Thank you for all the hard work you do to provide us / me with such detailed and delish recipes.Today I have marinated the beef as per your instruction as well as making the dipping sauces for the cooked + peeled prawns , of course your recipes! Following instructions to a T,
The kitchen is a mess , as I had to grind the mustard seeds and making onion powder , we are having a lovely family get together tomorrow and I want to surprise my grownup children with something special.
Starter is figs wrapped in bacon,
Entre prawn Cocktail
Main beef skewers
Dessert ice cream plus ???
So I do understand when you made the comments about how many pots and pans you use to make those beautiful videos !
I am in my seventies and it’s a
treat to sit down and read your recipes and of course LIFE of Dozer, Thanks again .
Thank you so much Ose, what time shall I come around for this feast 😉 I hope you have an amazing meal with your family ❤️
I’ve made the Recipetin family favourite sauce and it is amazing. Thank you for sharing this great recipe.
Your recipes are ever so reliable crowd pleasers, thank you. I made the Thai Sweet Chilli Lime Dipping Sauce, after mixing it up I wasn’t sure of the flavor (Seemed very sweet) but by the time I served it and added the coriander it was amazing. I made the seafood sauce too and needed to add a bit more mayo to get it to where I liked it. Both were hugely popular at our Christmas lunch. Another winner!
Note, I doubled the quantities because I thought it wouldn’t make enough, but I shouldn’t have. Even with 10 adults eating seafood I had tonnes leftover.
now dats what I call great sauces. who knew ??? And as my old friend James Beard would say. ” Good Eating “
Hello, do you use whole egg mayonnaise in your sauces
Hi Jodie – yes good quality whole egg makes the world of difference!!
Hi Nagi, thanks so much for your Aussie Xmas recipes! I’m going to be a rebel this year and move away from a traditional lunch and use your suggested menu ….
Regarding the dipping sauces for the prawns: how far in advance can you make the sauces? Thinking of making these on the Sunday before Xmas (which falls on the Wednesday this year) but would want to make sure that they will keep that long in the fridge! Any guidance you can provide is much appreciated.
Hi Kara – they should be find for that long! You’re far more organised than I am!!!
Thanks for that Nagi – I’ll be working up until Xmas Eve so it pays to plan and prep ahead LOL! Have a great day
We were running out of time on Christmas Day so decided to just make your family favourite dipping sauce, absolutely delicious. Looking forward to trying some of the others soon 😋
Great Helen! I’m so happy you liked it!
Hi Nagi, I made the Thai dipping sauce to have with prawns on Christmas Day, wow, I loved it and so did all of the family. II am also making it today to take out on a boat to watch the fireworks on the harbour for New Year’s Eve. I am sure that all on the boat will love it with prawns.
Happy New Year to you and Dozer!
I love your recipes, use them a lot
I’m so glad you loved it Angela, I hope you had a great NYE!
Gotta have prawns, definitely!
Aussie ones, especially fresh off the boat, Mooloolaba King prawns – the best! Teamed with your yummy sauces, Nagi……on a hot Christmas Day.
Dozer and the sand… I had a Cocker Spaniel that was mad for chasing sand. She could actually train people to kick sand higher as they walked up the beach.
Mad as a meataxe, that dog.