Green goddess dip with prawns

For the green goddess dip:
1) Combine the anchovies, mayonnaise, sour cream, spring onions, herbs, lime juice, and salt in a blender. Puree to make a smooth dressing.

2) Season, to taste, with salt and pepper. Refrigerate for 1 hour before serving. Can be stored in the refrigerator for up to 2 days.

For the griddled prawns:
1) Toss the prawns with just enough oil or butter to coat lightly, and then season with salt and pepper.

2) Preheat a griddle pan over a medium-high heat and cook the prawns for about 1.5 minutes each side, until they just curl and are translucent.

3) Squeeze the lime over the prawns and serve warm or at room temperature with the dip.