Entertaining

Shannon Bennett's foolproof prawn cocktail

Name: Prawn cocktail
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 tsp wasabi paste; 1 tbs lemon-infused extra virgin olive oil; 1 tbs extra virgin olive oil; 2 tbs tomato ketchup; 1 tsp finely grated fresh horseradish (substitute jarred); Finely grated zest of 2 lemons; Juice of 1 lemon; Lemon wedges to serve; 1/4 cup (75g) whole-egg mayonnaise; 24 large cooked prawns; 1 tbs finely grated bottarga (cured fish roe – from fishmongers and delis); 1/2 bunch chopped chives, buds reserved (optional); Finger lime pearls (optional), to serve

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30m

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“This is easy to make; a simple adaptation of how we serve prawns at Iki Jime” - Shannon Bennett.

1 tsp wasabi paste
1 tbs lemon-infused extra virgin olive oil
1 tbs extra virgin olive oil
2 tbs tomato ketchup
1 tsp finely grated fresh horseradish (substitute jarred)
Finely grated zest of 2 lemons
Juice of 1 lemon
Lemon wedges to serve
1/4 cup (75g) whole-egg mayonnaise
24 large cooked prawns
1 tbs finely grated bottarga (cured fish roe – from fishmongers and delis)
1/2 bunch chopped chives, buds reserved (optional)
Finger lime pearls (optional), to serve

Method

1.

Whisk wasabi, lemon-infused oil, olive oil, ketchup, horseradish, lemon juice and mayonnaise in a bowl until well combined. Transfer to a serving bowl.
2.

Place prawns on a large serving platter and generously sprinkle over bottarga. Scatter with lemon zest, chives and chive buds and finger lime, if using. Serve with extra lemon wedges.