Mini prawn cocktails
These quick and easy mini prawn cocktails are the perfect finger food for any occasion this festive season. Served with a tangy sauce, they’re sure to be a hit!
To start, make the seafood sauce by combining the mayonnaise, tomato sauce, lemon juice, worcestershire sauce, tabasco sauce, paprika and garlic in a small bowl. Season with salt and pepper then spoon into a serving bowl or jar. Divide the baby cos lettuce leaves, watermelon wedges, sliced mango, fennel, avocado and cooked prawns among serving glasses. Season and top with fresh mint leaves. Drizzle with seafood sauce and serve with lime wedges. Get the party started with this fresh twist on the classic prawn cocktail.
- 2 baby cos lettuce, leaves separated
- 1/4 watermelon, cut into thin wedges
- 1 mango, stoned, peeled, thinly sliced
- 1 small fennel, thinly sliced
- 1kg cooked prawns, peeled, deveined
- Mint leaves, to serve
- Lime wedges, to serve
Classic seafood sauce
- 1 cup (300g) whole-egg mayonnaise
- 2 tbs tomato sauce
- 1 tbs lemon juice
- 2 tsp Worcestershire sauce
- 1/4 tsp Tabasco sauce
- 1/4 tsp smoked paprika
- 1 small garlic clove, crushed
To make the classic seafood sauce, combine the mayonnaise, tomato sauce, lemon juice, Worcestershire sauce, Tabasco sauce, paprika and garlic in a small bowl. Season.
Divide the lettuce, watermelon, mango and fennel among serving bowls or glasses. Top with the prawns. Drizzle with the seafood sauce and top with the mint. Serve with lime wedges.