Prawn Cocktail Recipe
A bed of crisp iceberg lettuce is topped with diced tomato and avocado, cold cooked prawns and a creamy cocktail sauce. We prefer to use medium prawns in this recipe - they are more tender than large prawns and less annoying to peel than small ones.
Serves 4 as an entree.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
500g medium cooked prawns
A few leaves of iceberg lettuce
1 medium (about 155g) tomato
1 small avocado
Lemon slices, for serving
Prepare cocktail sauce (see recipe below). Cover and refrigerate.
Peel and devein prawns. We reserved four unpeeled prawns to garnish the cocktails. © exclusivelyfood.com.au
Finely shred lettuce leaves (you will need about 1 cup of loosely packed shredded lettuce). Divide lettuce between four serving glasses or dishes. Dice tomato and avocado and divide between glasses.
Arrange prawns on top of each salad and drizzle with cocktail sauce.
Decorate each cocktail with a slice of lemon and an unpeeled prawn, if desired. Serve immediately.
Cocktail Sauce Recipe
124g (1/2 cup) mayonnaise
45ml (2 tablespoons + 1 teaspoon) sweet chilli sauce
15ml (3 teaspoons) tomato sauce
15ml (3 teaspoons) lemon juice
15ml (3 teaspoons) gherkin relish
Combine all ingredients in a small bowl. © www.exclusivelyfood.com.au