For the pistachio tarator: Place the bread in a bowl and pour over enough water to cover. Set aside for 5 minutes to soak. Drain, squeezing as much water from the bread as possible.
Process the pistachios and garlic in a food processor until very finely chopped. Add the bread, lemon juice, oil and yoghurt and pulse until combined. Gradually add the water, pulsing until the mixture is thick and smooth (you may not need all the water). Add the mint and pulse until well combined. season with salt.
For the semi-dried tomato aioli: Process the tomatoes in a food processor until a coarse paste forms. Add the egg yolks, mustard and vinegar and process until well combined.
With the motor running, gradually add the oil in a thin steady stream until combined. Add the lemon juice and process until well combined.
Gradually add water until it reaches dipping consistency. Season with salt and pepper.
For the honey & almond dipping sauce: Place the honey, fish sauce and lemon juice in a small saucepan over medium heat. Stir for 1-2 minutes or until the mixture is well combined.
Stir in the almonds. Set aside to thicken and cool completely.
Peel the prawns if desired, leaving the tails intact. Place the prawns on a large serving platter. Serve with the sauces and lemon wedges, if desired.
