Michael Weldon's prawn cocktail salad
Start your dinner party with Michael’s prawn cocktail salad. This delicious appetiser only takes 20 mins to whip up and is guaranteed to hit the spot.
6 as a starter
- 1 cup (300g) Kewpie Mayonnaise
- ½ cup (140g) Coles Tomato Sauce
- ½ lemon, juiced
- ½ orange juiced
- 1 tsp smoked paprika
- Pinch of sea salt flakes
- Sriracha or Tabasco sauce, to taste
- 120g Coles Australian 8 Leaf Mix
- 2 baby gem lettuces, leaves separated
- 1kg cooked prawns, peeled, deveined, cut in half horizontally
- 1 avocado, stoned, peeled, thinly sliced
- 1 red onion, thinly sliced crossways, soaked in iced water, drained
Combine mayonnaise, tomato sauce, lemon juice, orange juice, paprika and salt in a small bowl. Stir in a little sriracha or Tabasco sauce.
Arrange combined lettuce leaves on a serving platter. Drizzle with a little cocktail sauce. Top with the prawns, avocado and onion. Season. Drizzle with the remaining cocktail sauce.
SERVE WITH: chopped chives, dill sprigs, lemon zest and lemon
Michael Weldon and his partner Georgia Beaton enjoying festivities over Christmas.
What’s your Christmas wish for this year?
My wish is to spend this Christmas with friends and family in Adelaide – hopefully we’ll all be able to travel and see our loved ones. If not, I’ll settle for a better golf swing.
What’s your best Christmas food memory?
One of my favourite memories is the first time I tried glazed ham. I was in my early teens and it was a complete game changer for me.
Why is this prawn salad recipe so special to you?
My partner Georgia’s favourite food is prawns – it borders on an addiction – so I wrote this recipe for her. I love a classic prawn cocktail but individual servings isn’t really my type of Christmas, so I serve it family style. It’s simple but still a show-stopper. The key to this dish is keeping all the ingredients chilled and building the salad just before it’s time to eat. This ensures everything is cold and crisp when served.