Prawn Cocktail

Classic recipes never go out of fashion, because they simply taste good.

Ingredients

• 1kg cooked Prawns, peeled and deveined
• 2 avocados
• ½ lemon, juiced
• ½ iceberg lettuce, finely shredded and chilled
• Chervil, for garnishing

Marie-Rose Sauce

• ½ cup whole-egg mayonnaise (see notes)
• 1 tablespoon tomato ketchup (see notes)
• 1 tablespoon lemon juice
• Dash Tabasco sauce

Method

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.

Notes

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.

Alternative Species: Bugs, Marron, Redclaw, Rock Lobsters, Scampi, Yabby.