Cooked prawns are a staple of the Aussie Christmas. Who can’t remember wiping their prawny fingers on Nanna’s cardigan after a couple too many brandies? (And who had the brandies? You or Nanna?) But a great prawn needs a great dipping sauce, and this recipe is the perfect solution. (Or should that be emulsion …)

Preparation time: 5 mins
Cooking time: nil
Serves 4 

1 cup mayonnaise
2 tsp smoked paprika
1 tsp ground coriander seeds
1 small red chilli, seeded, chopped
1 garlic clove, minced
Juice of 2 limes
1/2 bunch thyme, leaves picked
Salt and pepper, to season

1 Put mayonnaise, paprika, coriander seeds, chilli, garlic and lime juice in a food processor and process until smooth. Stir in thyme leaves and season with salt and pepper.

Notes:

• This simple recipe makes enough spicy dipping sauce for about 800g of prawns. It’s good with other seafood, too.
• Buy prawns with intact, firm, heavy bodies that have no blackness near the legs and heads.
• Use the best mayonnaise you can afford.
• Smoked paprika can be purchased from good delis and most supermarkets nationally for around $7.00 for a tin for the imported Spanish version or $2.58 for the Masterfoods jar. Remember a little goes a long way.