Prawns with three sauces

Ingredients:

• 1kg prawns
• Crusty bread to serve
• Red capsicum and chilli sauce:
• 1 red pepper grilled and skinned
• ½ cup crème fraiche
• 2 teaspoons Worcestershire sauce
• 2 teaspoons sweet chilli sauce
• Tarragon and caper mayonnaise:
• 1 cup egg mayonnaise
• 1½ tablespoons finely chopped capers
• 2 tablespoons finely chopped tarragon
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Toasted breadcrumb and parsley sauce:
• 1 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 2 cloves garlic (crushed)
• 2 tablespoons flat leaf parsley (finely chopped)
• 1/3 cup day old breadcrumbs dried in oven until crisp

Method:

Red capsicum and chilli sauce

1. Process pepper in food processor until smooth
2. Add remainder and pulse until just combined
3. Season with sea salt and black pepper.

Tarragon and caper mayonnaise

1. Combine all ingredients to taste and season and serve

Toasted breadcrumb and parsley sauce

1. Combine olive oil, vinegar, lemon juice, garlic and parsley and whisk until well combined.
2. Just before serving add breadcrumbs and season