Entertaining

Grilled prawns with cocktail sauce and tomatoes

Name: Grilled prawns with cocktail sauce and tomatoes
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 10
Ingredients: 250g cherry tomatoes, halved; 24 green king prawns, heads removed, butterflied, deveined; 2 tbs extra virgin olive oil, plus extra to drizzle; 100g mixed salad leaves (we used rocket and watercress); 2 avocados, quartered lengthways, peeled; Finely grated zest of 1 lemon; 1 tsp smoked paprika (pimenton); 1/2 cup (150g) whole-egg mayonnaise; 1 tbs tomato sauce; 2 tsp sriracha; 1 tbs lemon juice; 1/2 tsp Tabasco

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Grilled prawns with cocktail sauce and tomatoes

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by Matt Moran

Chef and delicious. Produce Awards judge

Dec 01, 2017

It doesn't get much more classic than a prawn cocktail. Matt Moran gives this classic an Aussie summer twist.

250g cherry tomatoes, halved
24 green king prawns, heads removed, butterflied, deveined
2 tbs extra virgin olive oil, plus extra to drizzle
100g mixed salad leaves (we used rocket and watercress)
2 avocados, quartered lengthways, peeled
Finely grated zest of 1 lemon
1 tsp smoked paprika (pimenton)

Cocktail sauce

1/2 cup (150g) whole-egg mayonnaise
1 tbs tomato sauce
2 tsp sriracha
1 tbs lemon juice
1/2 tsp Tabasco

Method

1.

Preheat oven to 140°C. Grease a baking tray and line with baking paper. Place tomatoes, cut-side up, on prepared tray and bake for 45 minutes or until slightly dehydrated. Set aside to cool completely.
2.

For the cocktail sauce, combine all ingredients in a bowl. Chill until needed.
3.

Preheat the oven grill to high.
4.

Lay prawns, flesh-side up, on 2 baking trays and drizzle with oil. In 2 batches, grill prawns for 4 minutes or until just cooked through and slightly charred.
5.

Scatter salad leaves over a large serving platter and top with roasted tomatoes, avocado and grilled prawns. Sprinkle with lemon zest and paprika, and drizzle with extra oil. Serve immediately with cocktail sauce sprinkled with paprika.