Khanh Ong's classic prawn cocktail

Kick off your feast with this classic prawn cocktail recipe. It’s ready to serve in just 10 minutes.

8

10m

0m

Ingredients

  • 30 cooked tiger prawns, peeled leaving tails intact, deveined
  • 1 firm, ripe avocado, stoned, peeled chopped
  • 16 baby cos leaves
  • 8 lemon wedges
  • Cayenne pepper, to garnish

Marie Rose cocktail sauce

  • 250g whole-egg mayonnaise
  • 2 tbs tomato sauce
  • 2 tbs finely chopped dill
  • 2 tsp Worcestershire sauce
  • 2 tsp lemon juice
  • 1 tsp brandy (optional)
  • 1-2 drops Tabasco sauce
  • Pinch of salt
  • Pinch of cayenne pepper

Method

STEP 1

To make the Marie Rose cocktail sauce, combine the mayonnaise, tomato sauce, dill, Worcestershire sauce, lemon juice, brandy, if using, Tabasco sauce, salt and cayenne pepper in a small bowl. 

STEP 2

Coarsely chop 6 prawns. Place in a bowl with avocado. Add ¼ cup (60ml) cocktail sauce and stir until well combined.

STEP 3

Divide the avocado mixture among 8 cocktail glasses. Add 2 baby cos leaves to each glass. Drizzle lettuce with another ¼ cup (60ml) cocktail sauce.

STEP 4

Place 3 prawns on the rim of each glass and add 1 lemon wedge. Lightly dust with cayenne pepper to serve.

Tip: Store the remaining Marie Rose cocktail sauce, covered, in the fridge for up to 1 week.

 

 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.