Khanh Ong's classic prawn cocktail salad
Here’s a starter to wow your crowd. Inspired by the much-loved dish, this prawn cocktail salad is a must-try.

Serves
4 as a starter
Prep
5m
Cooking
0m
Ingredients
- 1 baby cos lettuce, coarsely chopped
- 16 cooked tiger prawns, peeled leaving tails intact, deveined
- 1 firm ripe avocado, stoned, peeled, thinly sliced
- 1 ripe mango, stoned, peeled, cut into 2cm pieces
- Dill sprigs, 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
On a large platter, arrange lettuce, prawns, avocado and mango, drizzling 2 tbs cocktail sauce between layers as you go.
STEP 3
Top the salad with another 2 tbs cocktail sauce around the platter. Sprinkle with the torn dill leaves. Season with pepper.
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.