Citrus and Lemongrass Dip

Ingredients

  • 80ml Karimix Citrus & Lemongrass Sauce
  • 50g mayonnaise
  • 1 tbsp light olive oil
  • 5g coriander leaves chopped

Add dip to stir-fry

  • 100g prawns or chicken strips
  • 40g fresh watercress leaves
  • 20g finely grated carrots
  • 10g vermicelli
  • Oil for frying

Citrus and Lemongrass Dip

Serves
4

Method

  1. Mix Karimix Citrus & Lemongrass Sauce with mayonnaise and olive oil together in a bowl.
  2. Add chopped coriander leaves and stir in well.
  3. Chill for an hour.

Stir-fry

  1. Fry prawns or chicken strips in oil until cooked
  2. Fry vermicelli until crispy.
  3. Mix chilled dressing with prawns/chicken and toss it well with watercress salad leaves and grated carrots.
  4. Garnish with fried vermicelli and serve.

Tip:      Use to marinade left-over chicken or as sandwich filler. You can also serve as a dip for various crudités or as an accompaniment to grilled prawns, fish in batter, fried scampi or baked salmon.