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.

A bowl of prawn salad served with avocado and dill

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.