Prawn Dipping Sauces (Seafood Sauces)

To complement your Christmas Ham, fresh prawns (shrimp) are the perfect companion. In many parts of the world, particularly Australia, a "Christmas Prawn" platter is just as essential as the ham itself.

Here are four distinct dipping sauces, ranging from the classic retro style to fresh, zesty modern variations.

1. The "Marie Rose" (Classic Seafood Sauce)

This is the quintessential pink sauce found at almost every Christmas table. It’s creamy, tangy, and slightly sweet.

Mix: 1 cup whole-egg mayonnaise, 2 tbsp tomato ketchup (or tomato sauce), 1 tsp Worcestershire sauce, and a squeeze of lemon juice.

The Pro Touch: Add a dash of Tabasco for heat and a pinch of smoked paprika for a modern depth of flavor.

2. Thai Zesty Lime & Chili (Nam Jim)

If you want something light to cut through the richness of the maple-glazed ham, this vibrant, spicy, and sour sauce is the winner.

Mix: 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp brown sugar, 1 clove minced garlic, and 1 finely chopped bird’s eye chili.

The Pro Touch: Stir in a handful of finely chopped fresh cilantro (coriander) stems for a punch of herbiness.

3. Mango & Honey Mustard

Since you are already using maple and mustard for the ham, this sauce creates a beautiful flavor bridge between your main and your appetizer.

Mix: 1 ripe mango (blended until smooth), 2 tsp Dijon mustard, 1 tsp honey, and 1 tbsp lemon juice.

The Pro Touch: If the mango is very sweet, add a tiny pinch of salt and white pepper to balance the sugars.

4. Creamy Garlic & Herb

A crowd-pleaser for those who prefer savory over sweet. It’s essentially a lighter, fresher take on aioli.

Mix: 1/2 cup sour cream, 1/4 cup mayonnaise, 1 clove of garlic (finely grated/microplaned), and 1 tbsp fresh chopped dill or parsley.

The Pro Touch: Use white pepper instead of black pepper so the sauce stays perfectly white and elegant.

💡 Serving Tip: The Ice Bed

To keep your prawns food-safe and professional-looking during a long Christmas lunch, fill a large platter with crushed ice. Arrange the prawns on top of the ice and nestle your dipping bowls directly into the center. This keeps the prawns firm, cold, and "snappy" to the bite.

Would you like me to help you put together a full Christmas menu timeline so you know exactly when to start the ham and prep the prawns?