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Khanh Ong's classic prawn cocktail

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  • Serves8
  • Prep time10 minute
Two glasses of prawn cocktails with avocado and dill

Kick off your feast with this classic prawn cocktail recipe. It’s ready to serve in just 10 minutes.

Ingredients

  • 30 cooked tiger prawns, peeled leaving tails intact, deveined
  • 1 avocado, stoned, peeled chopped
  • 16 baby cos leaves
  • 8 lemon wedges
  • Cayenne pepper, 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

Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.

Method

  1. 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.

  2. Step 2

    Coarsely chop 6 prawns. Place in a bowl with avocado. Add 1/4 cup (60ml) cocktail sauce and stir until well combined.

  3. Step 3

    Divide the avocado mixture among 8 cocktail glasses. Add 2 baby cos leaves to each glass. Drizzle lettuce with another 1/4 cup (60ml) cocktail sauce.

  4. Step 4

    Place 3 prawns on the rim of each glass and add 1 lemon wedge. Lightly dust with cayenne pepper to serve.

    Tip: Store the remaining Marie Rose cocktail sauce, covered, in the fridge for up to 1 week.



Khanh Ong's classic prawn cocktail

Khanh Ong's classic prawn cocktail
  • Serves8
  • Prep time10 minute
Ingredients
  • 30 cooked tiger prawns, peeled leaving tails intact, deveined
  • 1 avocado, stoned, peeled chopped
  • 16 baby cos leaves
  • 8 lemon wedges
  • Cayenne pepper, 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

  1. 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.

  2. Step 2

    Coarsely chop 6 prawns. Place in a bowl with avocado. Add 1/4 cup (60ml) cocktail sauce and stir until well combined.

  3. Step 3

    Divide the avocado mixture among 8 cocktail glasses. Add 2 baby cos leaves to each glass. Drizzle lettuce with another 1/4 cup (60ml) cocktail sauce.

  4. Step 4

    Place 3 prawns on the rim of each glass and add 1 lemon wedge. Lightly dust with cayenne pepper to serve.

    Tip: Store the remaining Marie Rose cocktail sauce, covered, in the fridge for up to 1 week.