Green goddess dip with prawns

A vibrant green dip perfect for dunking crisp veg and cooked prawns.

  • Preparation Time10 mins
  • Cooking Time3 mins
  • Serves8
  • DifficultyEasy

For the green goddess dip

3 anchovy fillets, soaked in cold water for 5 minutes, dried, and coarsely chopped
180g mayonnaise
60g sour cream
2 spring onions (white and green), chopped
40g mixed fresh herbs, such as basil, parsley and tarragon
Freshly ground black pepper
1 tbsp freshly squeezed lime juice
0.25 tsp sea salt

For the griddled prawns

900g medium prawns, peeled and deveined, with tails
Oil or melted butter, for griddling
Sea salt and freshly ground black pepper
1 fresh lime
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.

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