11 November 2013
With the party season about to start and delicious Aussie prawns in supermarkets and fishmongers around Australia, what better time to revisit an old classic, the prawn cocktail!
Prawn Cocktail
Serves two as a main meal, or four as an entree.
Ingredients
- 500g cooked Aussie Tiger prawns*, peeled, deveined, tails left on
- baby cos lettuce leaves
- lemon slices to serve
Seafood Dressing
- 140ml good whole egg mayonnaise make your own, it’s dead easy!
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato sauce
- several drops chilli oil, to taste
- a pinch dried chilli flakes
- a squeeze of lemon juice, to taste
Method
- Combine the dressing ingredients and set aside to chill.
- When you are ready to assemble the cocktails, chill some attractive glasses, such as martini glasses.
- Arrange the lettuce leaves in the glass, decorate with the prawns and add a dollop of the dressing and then garnish with lemon wedges.
Note: you can shred the lettuce leaves if you wish for a real retro touch. Pile the shredded leaves in the base of the glass and top with the prawns and dressing.
* Northern Prawn Fishery Tiger prawns are Marine Stewardship Council certified.
Recipe compliments AFMA’s Lauren Posmyk