Three Ways with Prawns

For the ultimate summer barbecue, you can’t go past fresh or grilled prawns. Whether you like them hot, cold, spicy or mild – we’re sharing three recipes to go with these much-loved, Aussie favourites.


Marie Rose Sauce

  • 1/2 cup tomato sauce
  • 1/2 cup mayonnaise
  • 1/4 cup creme fraiche
  • 1 tbs brandy
  • 1 tbs fresh lemon juice
  • 1 tbs Worcestershire sauce
  • 1/2 tsp tabasco sauce, more or less, to taste
  • salt and cayenne pepper to taste

Mango and Sriracha Salsa

  • 1 ripe mango, removed from the pit and diced
  • 1/2 red onion, peeled and diced
  • 1 lime, zest and juice
  • 1/4 cup coriander, chopped (about half a bunch)
  • salt and pepper to taste
  • Sriracha to taste


  • 1 cup macadamia nuts, roasted and finely chopped
  • 1/3 cup sesame seeds, toasted
  • 2-3 tbs coriander seeds, roasted
  • 2-3 tbs cumin seeds, roasted
  • 1 tsp ground black pepper
  • 1 tsp Maldon/Murray River sea salt
  • Olive oil


For both the Marie Rose Sauce and the Mango and Sriracha Salsa. combine the ingredients in bowls and stir to combine.

For Dukkah, grind the coriander seeds and cumin seeds in a spice grinder, then mix all the ingredients together with the olive oil.

Recipes provided by Peter Rowland Catering