An oldie but a goodie!
For some people this is the most heavenly of prawn dishes ever. Seafood even. It is that good.(Yes Kyla Davies I am talking to you).
It has that wow factor of a luxurious, seafood first course. And can easily be doubled, tripled etc. Knowing you can prepare it mostly in advance it is also a great party starter for any number of guests. I only ever buy unpeeled prawns, and peel them myself as they are so amazing in Australia, but you can buy peeled prawns now if in a rush as that is the only time consuming part to this dish.
If you ever see amazingly fresh and vibrant cooked prawns this is the only recipe you need.
Pictured: Prawn Cocktail150g – approx.. ¼ of an iceberg lettuce, outer leaves and core removed, finely shredded
½ lemon, plus 4 extra wedges to serve
1 ripe avocado, thinly sliced
2 tbsp extra-virgin olive oil
16 – 20 large cooked king prawns, peeled, tails intact and intestinal tracts removed
Cocktail sauce
140ml thick good-quality mayonnaise
1 tbsp tomato sauce
1 tsp Worcestershire sauce
Pinch of cayenne pepper
Dash of Tabasco sauce
A squeeze of lemon juice to taste
Prepare the prawns first so they are ready to go and keep in the fridge til needed.
Then prepare the sauce - combine all the ingredients with a whisk until smooth, season to taste with sea salt and ground black pepper. Add an extra splash of lemon or Worcestershire etc depending how tangy or punchy you like it – I think it needs to be creamy, with a hint of lemon and nice kick to it.
Divide lettuce among 4 bowls or plates – you could even serve this in beautiful large martini glasses for a decadent look.
Top with the avocado, then the prawns, and generously pour over the sauce- serve with lemon wedges on the table.
You can sprinkle with a little paprika for an an extra touch too.
Serves 4