Khanh Ong's classic prawn cocktail brioche

You can’t go wrong with this easy prawn cocktail brioche. It’s super tasty and easy to make.

8 as a starter

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Ingredients

  • 8 Coles Brioche Rolls, toasted
  • 12 cooked tiger prawns, peeled, deveined, finely chopped
  • 1/2 ripe avocado, stoned, peeled, finely chopped
  • Dill leaves, 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

Use a small serrated knife to split the rolls lengthways (don’t cut all the way through).  

STEP 3

In a large bowl, combine the prawns, avocado and ⅓ cup (80ml) cocktail sauce.

STEP 4 

Divide the prawn mixture among the brioche buns and sprinkle with dill leaves.

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.