The flavours of a prawn cocktail are a quintessential part of festive summer dining. In this recipe we’ve turned individual prawn cocktails into a platter-style salad. Serve it at your next barbecue or as part of a Christmas spread.
Method
Step 1
To make lemon dressing, combine rind, juice, oil and half the chives in a small jug; season to taste.
Step 2
Make cocktail sauce.
Step 3
Peel and devein prawns, leaving tails intact.
Step 4
Arrange lettuce on a large platter; drizzle with a little of the lemon dressing.
Step 5
Arrange prawns and avocado on lettuce; drizzle with remaining lemon dressing. Scatter with remaining chives and micro herbs; season to taste. Serve with cocktail sauce.
Cocktail sauce
Combine ingredients in a small bowl; season.
Cover; refrigerate until required. Makes 2 cups.
Ingredients (8)
• 2 teaspoons finely grated lemon rind
• ½ cup (125ml) lemon juice
• ⅓ cup (80ml) extra virgin olive oil
• ¼ cup chopped chives
• 3kg cooked large king prawns
• 4 baby cos or gem lettuces (720g), cut into wedges
• 4 small avocados (800g), cut into wedges
• micro herbs, to serve (optional)
Cocktail sauce
• 1 cup (240g) crème fraîche
• 2/3 cup (200g) whole-egg mayonnaise
• 1½ tablespoons tomato sauce
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Tabasco
• ½ teaspoon sweet paprika
