Prawn cocktail

AT A GLANCE

  • Serves 4 people

  • 2 baby cos lettuce hearts, quartered
  • 2 avocados, halved and thinly sliced
  • 12 large cooked king prawns, peeled, tails intact
  • For serving: lemon wedges
  •  
  • Cocktail sauce
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 140 ml light olive oil
  • 1 tbsp pouring cream, whisked to soft peaks
  • 2 tbsp tomato sauce, or to taste
  • 2 tsp Worcestershire sauce, or to taste
  • 1 tsp brandy, or to taste
  • 8 drops Tabasco, or to taste
01   For cocktail sauce, process yolks, mustard and vinegar in a small food processor until frothy (1-2 minutes), slowly add oil in a thin continuous stream until incorporated. Transfer to a bowl, add remaining ingredients, stir to combine, season to taste and refrigerate until required. Makes 310ml.
02   Arrange cos heart and avocado in glasses. Divide prawns between glasses, drizzle over cocktail sauce (you may have some remaining) and serve with lemon wedges.
This recipe is from the January 2010 issue of Australian Gourmet Traveller.

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

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