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.

Two glasses of prawn cocktails with avocado and dill

Serves

8

Prep

10m

Cooking

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.