Spot prawns are undeniably delicious on their own, with their delicate sweetness and firm, succulent meat. However, if you're looking to elevate their flavour to new heights, we highly recommend trying Chef Robert Clark's three tantalizing dipping recipes. Chef Clark, renowned for his culinary expertise and passion for sustainable seafood, has masterfully crafted these dipping sauces to perfectly complement the natural flavours of spot prawns.

Ponzu Sauce for Spot Prawns

Ingredients:

• ½ cup Japanese soy Sauce 
• ½ cup mirin 
• ¼ cup seasoned rice vinegar 
• ¼ cup lemon or lime juice, (yuzu juice, if you can get your hands on it)
• 3 inch kombu seaweed, bull kelp, I use Macro Kelp.

Note: For more complexity, you can add 1/4 cup of bonito flakes, and/or 3 dried shiitake mushrooms.

Method:

1. Combine all the ingredients and let steep in the fridge for at least 24 hours or up to a week
2. Chefs like to keep it even for months as the flavour develops and changes over time
   
   

Mary Rose Sauce for Spot Prawns

Ingredients:

• 350 ml Hellmann’s real mayonnaise
• 100 ml tomato ketchup
• 50 ml sour cream cream
• 1 tablespoon Worcestershire sauce
• 1 whole lemon, juice and zest 
  
• 1 dash Tabasco
• 2 teaspoon Brandy
  

Method:

1. Whisk all the ingredients together thoroughly
2. Keep refrigerated until needed, up to 3 days 
   
   

Organic Aioli Garlic Sauce

Ingredients:

• 2 organic egg yolks
• 1 tablespoon organic garlic purée
• 2 teaspoons organic lemon juice
• 1 teaspoon Dijon mustard
• ⅔ cup extra virgin olive oil
• Pinch organic salt
• Pinch saffron, infused in warm water
• 2 teaspoons warm water

Method:

1. Incorporate the egg yolks, garlic purée, saffron water, and lemon juice in a bowl
2. Slowly whisk the olive oil into the mixture until it is thick. If it looks like it will split add a touch of warm water. Season with salt, and enjoy!