Name: Prawn dip
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 300 millilitre sour cream; 250 gram cooked prawns, peeled; 2 tablespoon tomato sauce; 1 tablespoon chopped chives, plus extra to serve; 1 tablespoon lemon juice; 1 tablespoon worcestershire sauce; 1 teaspoon tabasco sauce, plus extra to serve; olive oil, to serve; pita chips, to serve

Prawn dip

The perfect side for Summer dinner parties by the water - this creamy prawn dip is wonderfully spicy and delicious served with crispy pita bread and nibbles.

Serves 4

Prep

Ingredients

300 millilitre sour cream

250 gram cooked prawns, peeled

2 tablespoon tomato sauce

1 tablespoon chopped chives, plus extra to serve

1 tablespoon lemon juice

1 tablespoon worcestershire sauce

1 teaspoon tabasco sauce, plus extra to serve

olive oil, to serve

pita chips, to serve

Method

1.In a food processor, pulse together sour cream, prawns, tomato sauce, chives, lemon juice, worcestershire sauce and tabasco sauce. Season to taste. Serve with a drizzle olive oil, dash of tabasco sauce and sprinkled chives. Accompany with pita chips, if desired.

To make your own chips, spray pita bread with oil and bake in a moderate oven at 180°C (160°C fan-forced) 5-10 minutes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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