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.
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 S&W or Thomy.
Use tomato ketchup rather than tomato sauce for this recipe.
Bugs, Marron, Redclaw, Rock Lobsters, Scampi, Yabby.