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Ingredients
  • 500g whole cooked Australian prawns (about 200g to 250g a person). I’m a fan of the small, sweet school prawns
  • 100g aioli
  • 100g taramasalata
  • Selection of raw and steamed/blanched vegetables, allow about 350g to 450g a person.
  •  
  • If you need inspiration, here are some vegetables and leaves I love to dip in aioli.
  •  
  • Raw
  • Crunchy cos and witlof leaves
  • Radishes, cut in half
  • Mini bell peppers, cut in half - they make an excellent aioli spoon
  • Cucumber, cut in long sticks
  • Fennel, cut into wedges
  • Cherry tomatoes
  •  
  • Blanched or quickly steamed
  • Green and flat beans, stalk off but whole
  • Asparagus, local only in season
  • Broccolini
  • Dutch carrots, stalks trimmed
Steps
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