You can make the mayonnaise in advance and there's no shame in buying cooked prawns, either. Anything to save hassle on the day.
3 large green chillies, seeds removed
1 bunch chives, trimmed
1 cup loosely packed baby spinach leaves
2 garlic cloves
2 tsp sugar
1 tbsp apple cider vinegar
½ cup Dijon mustard
¾ cup Japanese mayonnaise
salt, to season
2kg very large cooked prawns, chilled
1. To make the green mustard mayonnaise, combine all the ingredients except the prawns in a high-speed blender and blend to a very smooth purée. Stir through the mixture and season with a little salt.
2. Serve with the prawns, along with a finger bowl and shells bowl so your guests can peel and devein their own prawns.
Serve as part of Adam Liaw's Christmas seafood spread
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