Inspired by Sweden's summer crayfish parties, this way of serving the classic Christmas prawns could be tailor-made for Australia. Eat them with the sauces, in sandwiches or in lettuce cups … it's up to you. Watch Adams's video on how to make it.
2 bunches asparagus, trimmed
2-3kg cooked whole prawns
250g block good-quality cheddar cheese, to serve
butter lettuce leaves, to serve
soft bread rolls, to serve
softened butter, to serve
1 red onion, peeled and sliced into thin rings, to serve
lemon wedges, to serve
Hot cocktail sauce
¾ cup Japanese mayonnaise
¼ cup tomato sauce
2 tbsp Sriracha sauce
1 tbsp Worcestershire sauce
1 tsp fish sauce
½ tsp hot English mustard
250g sour cream
2 tbsp Dijon mustard
¼ cup finely shredded dill
½ tsp honey
juice and grated rind of 1 lemon
salt and black pepper, to season
1. For the hot cocktail sauce, combine the ingredients in a bowl and mix well.
2. For the mustard-dill sauce, combine the ingredients a bowl and season with salt and plenty of black pepper. These sauces can be made a day in advance and refrigerated until ready to serve.
3. Place the asparagus in a heatproof bowl and pour over boiling water to cover. Leave for 1 minute then drain the hot water and rinse the asparagus with cold water.
4. Arrange the prawns on a platter. Serve with the sauces, asparagus, cheese (place a cheese slicer on the table so people can slice their own), lettuce leaves, bread rolls, butter, onion rings and lemon wedges. Oh, and don't forget to put some finger bowls on the table, not to mention something for the prawn shells.
This recipe featured in the Good Food Christmas television special on Nine.