Prawn cocktail baguettes

With pickled onion and an easy homemade cocktail sauce, these fresh-tasting prawn baguettes are perfect for lunch or dinner.

4

15m

Note: + 30 mins soaking time

0m

Ingredients

  • 1 red onion, very thinly sliced
  • 1/4 cup (60ml) red wine vinegar
  • 1 tbs caster sugar
  • 2 tsp salt
  • 2/3 cup (200g) whole-egg mayonnaise
  • 1 tbs coarsely chopped dill
  • 1 tbs tomato sauce
  • 2 tsp Worcestershire sauce
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp Tabasco sauce
  • 1 Coles Bakery Stone Baked by Laurent Sourdough Baguette
  • 1 butter lettuce or green oak lettuce, leaves separated, coarsely torn
  • 1 avocado, stoned, peeled, thinly sliced
  • 750g Coles Australian Cooked Large Black Tiger Prawns Thawed, peeled, deveined, halved lengthways

Method

STEP 1

Combine the onion, vinegar, sugar and salt in a small bowl. Set aside for 30 mins to soak. Drain well.

STEP 2

Combine the mayonnaise, dill, tomato sauce, Worcestershire sauce, lemon juice, mustard and Tabasco sauce in a medium bowl. Season.

STEP 3

Use a large serrated knife to cut the baguette into 4 even portions. Cut each portion in half (don’t cut all the way through). Spread base of each roll with half the mayonnaise mixture. Top with lettuce, avocado and prawns. Drizzle with remaining mayonnaise mixture and top with onion. Serve immediately. 

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.