Poster Prawns - Recipe by Bec Vrana Dickinson

Ingredients

900 g peeled prawns (shrimp), tail on
4 garlic cloves, chopped
60mL extra-virgin olive oil
250 g mayo
2 Tbs Dijon mustard
Zest and juice of 1 lemon
100 g baby capers, drained, rinsed and chopped
180 g cornichons, chopped
Bunch of dill, chopped

Scoopers:

1 large bag crinkle-cut salted potato chips

Method

Turn the oven grill (broiler) to high. Toss the prawns, garlic and oil on a baking tray, then season well.

Grill the prawns until cooked through, 8–10 minutes, charring is welcome.

Now to a serving plate, add the mayo, Dijon, lemon zest and juice, capers, cornichons and half the dill. Smoosh around to combine, then taste and adjust the seasoning.

Arrange the prawns on top of the dip and sprinkle over the remaining dill.

Scoop the prawns, and layer as you wish with chips.

Credits: This is an edited extract from Happy Hour Snacks by Bec Vrana Dickinson, published by Hardie Grant Books. Available in stores nationally from September 3. Photography by Chris Chen. RRP $39.99.

Photo Credits: This is an edited extract from Happy Hour Snacks by Bec Vrana Dickinson, published by Hardie Grant Books. Available in stores nationally from September 3. Photography by Chris Chen. RRP $39.99.