Assembling | Salads
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 cooked prawns, peeled and deveined
½ lemon, juiced
½ iceberg lettuce, finely shredded and chilled
Chervil, for garnishing
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.
Cut prawns into bite-sized pieces.
Dice avocados and toss with lemon juice. Add prawn 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 sprig of chervil on top.
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.
View Cooking Styles >