When it comes to culinary delights, few things rival the simple elegance of prawns—especially when paired with a selection of gourmet dips. We’ve paired Forage and Feast’s exquisite tempura prawns with four unique dips crafted by Chef Jan. This combination promises to tantalise your taste buds and elevate your dining experience.
Checkers Forage And Feast Frozen Prawns with Four Dips
PREPARATION TIME: 20-40 minutes | SERVES: 2 for a meal, 4 for a snack
DASHI DIP
TIME: 20 MINUTES | YIELD: 1 CUP
You will find most of these ingredients inside any Asian supermarket
Ingredients:
¾ cup dashi
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon Forage and Feast Wildflower honey
1 tablespoon ginger, minced
¼ cup finely chopped daikon, use radish if you cannot find any
2 tablespoons bonito flakes
Method:
Bring all of the ingredients, expect the bonito flakes, to a light simmer for 5 minutes.
Turn off the heat, add in the bonito flakes.
After 5 minutes, strain the dip through a fine sieve.
SWEET CHILLI SAUCE
TIME: 15 MINUTES | YIELD: 1 CUP
Ingredients:
1 cup water
2 tablespoons water
2 tablespoons corn starch
4 cloves garlic, minced
3 tablespoons finely chopped red chillis
¾ cup sugar
2/3 cup apple cider vinegar
3 teaspoons salt
Method:
In a small bowl, whisk together 2 tablespoons of water and the corn starch, set aside.
In a medium sized saucepot, bring the remaining ingredients to a moderate simmer for 5 minutes.
Stir corn starch slurry into the simmering sauce, allow to cook for 1 more minute.
Remove from the heat, allow to cool.
CHILLI OIL VINEGAR DIP
TIME: 40 MINUTES | YIELD: 2 1/2 CUP
Ingredients:
STEP 1:
2 cups neutral oil
3 star anise
1 cinnamon stick
1 bay leaf
3 tablespoons Sichuan peppercorns
2 cardamom pods
1 teaspoon clove
3 garlic cloves, whole
1 shallot, finely diced
STEP 2: 1 cup chilli flakes
STEP 3:
2 teaspoons salt
2/3 cup black vinegar
Method:
Combine all of the ingredients from step 1 into a large saucepot, the pot should be big enough so that there is about 3 cm between the edge of the pot and where the oil stops.
Allow the oil to infuse for 30 minutes at a constant temperature of 110-120 degrees Celsius. Keep your heat moderate/low.
While your oil is infusing, add the chilli flakes to a large heatproof bowl.
After your oil has been infused, remove the pot from the heat.
Strain the hot oil over the heatproof bowl, discard the aromatics.
Season your chilli oil with salt and mix in the black vinegar.
CREAMY GARLIC DIP
TIME: 20 MINUTES YIELD: 1 CUP
Ingredients:
1/2 cup mayonnaise
1/4 Greek yoghurt
2 teaspoons chives, finely chopped
1/2 teaspoon dill, finely chopped
1 small garlic clove, minced
1/4 teaspoon salt
Freshly ground black peppercorn
3/4 cup Amasi
Method:
Combine all of the ingredients, except the Amasi.
Whisk in the Amasi right at the end.
Adjust the seasoning if necessary.
Serve chilled.
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