Steps
- **Shallot Vinaigrette:** In a small bowl, combine the vinegar with the oil while whisking continuously. Add the shallots and chives, then season with salt and pepper to taste. Set aside.
- **Tartar Sauce:** In a small food processor, combine the mustard, 1 tablespoon of lime juice, egg yolk, and garlic. Blend until mixed. With the processor running, gradually drizzle in the oil until the mixture is fully emulsified. Transfer to a bowl and fold in the chopped chilli, coriander, and lime zest. Adjust seasoning with salt and pepper as needed.
- **To Serve:** Spoon the sauces into two small bowls. Arrange crushed ice on a serving platter, sprinkling with salt. Place the prawns on top of the ice and serve alongside the dipping sauces.