Citrus and Lemongrass Dip

Citrus and Lemongrass Dip

Courses: Side
Serves: 4


  • 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


  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.


  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.
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