Prawn cocktail salad

Name: Prawn cocktail salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 100g mayonnaise; 2 tsp Tabasco; 1 tbs brandy; 2 tbs tomato sauce; 1 eschalot, finely chopped; 2 garlic cloves, crushed; Finely grated zest and juice of 1 lemon; ½ bunch flat-leaf parsley, leaves chopped; ¼ cup (60ml) extra virgin olive oil; 24 green king prawns, peeled, tails intact; 150g red vein sorrel (or rocket); 1 Lebanese cucumber, cut into wedges; 1 avocado, peeled, thinly sliced; 4 radishes, thinly sliced

4 ratings

10m

05m

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by Matt Moran

Chef and delicious. Produce Awards judge

Apr 10, 2017

“Try this tasty twist on the classic,” says chef Matt Moran.

100g mayonnaise
2 tsp Tabasco
1 tbs brandy
2 tbs tomato sauce
1 eschalot, finely chopped
2 garlic cloves, crushed
Finely grated zest and juice of 1 lemon
½ bunch flat-leaf parsley, leaves chopped
¼ cup (60ml) extra virgin olive oil
24 green king prawns, peeled, tails intact
150g red vein sorrel (or rocket)
1 Lebanese cucumber, cut into wedges
1 avocado, peeled, thinly sliced
4 radishes, thinly sliced

Method

1.

To make the dressing, combine mayonnaise, Tabasco, brandy, tomato sauce and eschalot. Season and chill until ready to use.
2.

Combine the garlic, lemon zest and juice, parsley and olive oil in a large bowl. Season. Add the prawns and toss until well coated.
3.

Preheat chargrill over high heat. Cook the prawns for 2 minutes each side, or until charred and slightly opaque in the centre.
4.

Arrange the sorrel, cooked prawns, cucumber, avocado and radish onto plates.
5.

Serve with prawn cocktail dressing.