Prawn Cocktail
Classic recipes never go out of fashion, because they simply taste good. Cooked prawns with crisp iceberg lettuce and tangy, pale pink cocktail sauce is one such combination; diced avocado adds a creamy modern touch.
Serves 6 as an entrée
1kg medium-sized cooked prawns
2 avocados
½ lemon, juiced
½ iceberg lettuce, finely shredded and chilled
Marie-Rose Sauce
½ cup whole-egg mayonnaise (see notes)
1 tablespoon tomato ketchup (see notes)
1 tablespoon lemon juice
Dash Tabasco sauce
Make Marie-Rose Sauce: combine all ingredients well, cover and refrigerate until needed.
Peel and devein all except 6 of the prawns and chop into bite-sized chunks.
Peel remaining 6 prawns, leaving the tails intact. Cut along the back almost all the way through and remove the vein, set aside for garnish.
Dice avocados and toss with lemon juice. Add chopped prawns and just enough Marie-Rose sauce to coat well.
Place lettuce in the base of individual serving bowls. Top with prawn and avocado mixture and place a whole peeled prawn on top.
Notes: If you don’t want to make your own mayonnaise, use one made from whole eggs such as Paul Newman’s Own or Thomy. Use tomato ketchup rather than tomato sauce for this recipe.
Alternative Species: Bugs, marron, redclaw, rocklobsters, yabby.
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