2 lb large prawns peeled & deveined
1 c spicy Kimchi like Seoul brand
½ c mayonnaise
2 tbsp Sriracha (add more to taste)
1 tbsp fresh lemon juice
1 tbsp fresh grated ginger
1 tsp tamari or soy sauce
1 green onion thinly sliced
Makes 32 – 40 servings
Fill large pot with water and bring to boil. While water is boiling prepare the ice water bath. Fill large bowl with ice and cold water. Once water begins to boil add generous amount of salt being sure to stir to dissolve entirely. Add prawns to boiling water. Cook until pink and opaque. Remove from water and immediately submerge in ice water bath until chilled. Drain and pat dry. Keep chilled until ready to serve.
Add all sauce ingredients to bowl of food processor or blender. Pulse or blend until mostly smooth. You want to have some bigger pieces to add a nice crunch to the sauce.
Place sauce in small serving bowl and garnish with green onion just before serving. Arrange prawns on a plate or serving bowl around the dipping sauce and serve.
Recipe by Sarah Elliman, The Vineyard Vixen