Prawns

Barbecued prawn cocktails

Name: Barbecued prawn cocktail recipe
Yield: 4
Ingredients: 1 tbs each whole egg mayonnaise, tomato sauce and pure (thin) cream; 2 tsp Worcestershire sauce; 1 tsp Tabasco sauce; 2 (460g) large avocados, peeled, halved; 1 cup coriander leaves; 1/4 cup (60ml) lime juice; 12 large green prawns, peeled (tails intact); 1 tsp smoked paprika; 1 tbs extra virgin olive oil; 1 baby cos lettuce, trimmed, leaves separated; 1/4 cup small (cocktail) pickled onions, halved; 1/2 bunch chives, chopped

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by Kirsten Jenkins

Dec 04, 2020

This retro recipe is back and better than ever. Wallpaper print by Pickawall.

You’ll need a piping bag for this recipe.

1 tbs each whole egg mayonnaise, tomato sauce and pure (thin) cream
2 tsp Worcestershire sauce
1 tsp Tabasco sauce
2 (460g) large avocados, peeled, halved
1 cup coriander leaves
1/4 cup (60ml) lime juice
12 large green prawns, peeled (tails intact)
1 tsp smoked paprika
1 tbs extra virgin olive oil
1 baby cos lettuce, trimmed, leaves separated
1/4 cup small (cocktail) pickled onions, halved
1/2 bunch chives, chopped

Method

1.

Place the mayonnaise, tomato sauce, cream, Worcestershire sauce and half the Tabasco in a bowl, season with salt flakes and freshly ground black pepper and whisk until smooth. Set aside.
2.

Place the avocado, coriander and lime juice in a small food processor, season with salt flakes and whiz until smooth. Transfer to a piping bag and refrigerate until needed.
3.

Preheat a barbecue grill or chargrill pan over high heat. Place prawns in a bowl with paprika, oil and the remaining Tabasco. Season with salt flakes and freshly ground black pepper and mix to coat. Grill prawns for 2-3 minutes on each side, until just cooked through.
4.

Pipe the avocado puree into 4 serving glasses, layer with the lettuce, prawns and cocktail onions. Drizzle over cocktail sauce and sprinkle with chives to serve.