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Out-of-the-glass prawn cocktail

Name: Out-of-the-glass prawn cocktail
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 20 large green prawns, peeled with tails intact (shells reserved), deveined, butterflied; 1 small onion, roughly chopped; 1 long red chilli, roughly chopped; 1 garlic clove, crushed; 1 tsp smoked paprika (pimenton); 1 large avocado, sliced; 1 baby cos lettuce, cut into wedges; 2 tbs whole-egg mayonnaise; 2 tbs tomato sauce; Juice of 1 lime; 1 tsp Worcestershire sauce; 1 tsp freshly grated horseradish; Pinch of cayenne pepper

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by delicious. team

delicious. team

Feb 19, 2016

Nothing screams summer like a grilled prawn cocktail while you relax poolside.

1/3 cup (80ml) extra virgin olive oil
20 large green prawns, peeled with tails intact (shells reserved), deveined, butterflied
1 small onion, roughly chopped
1 long red chilli, roughly chopped
1 garlic clove, crushed
1 tsp smoked paprika (pimenton)
1 large avocado, sliced
1 baby cos lettuce, cut into wedges

Cocktail Sauce

2 tbs whole-egg mayonnaise
2 tbs tomato sauce
Juice of 1 lime
1 tsp Worcestershire sauce
1 tsp freshly grated horseradish
Pinch of cayenne pepper

Method

1.

Heat oil in a large frypan over high heat. Cook reserved shells, onion and chilli, tossing occasionally, for 5 minutes or until coloured. Add garlic and paprika. Cook for a further 1 minute or until fragrant. Strain oil into a bowl, pressing shells to extract as much oil as possible. Discard the solids.
2.

For the sauce, combine all ingredients in a small bowl. Season and set aside.
3.

Preheat barbecue to high. Drizzle half the prawn oil over prawns, toss to combine and season. Cook prawns, turning once, for 2-3 minutes until charred and just cooked.
4.

Arrange prawns, avocado and lettuce on a plate. Drizzle with chilli oil and cocktail sauce to serve.