Rockmelon, lime and poppy-seed prawn cocktails

AT A GLANCE

This is an updated twist on the old but unbeatable, prawn cocktail. All the elements can be prepared ahead and assembled just before serving - be sure to serve it super-chilled.

  • ¼ ripe rockmelon, peeled and thinly sliced on a mandolin
  • Juice and finely grated rind of 1 lime, plus wedges to serve
  • 2 tsp extra-virgin olive oil
  • ¼ iceberg lettuce, cut into 6 wedges
  • 18 cooked prawns, peeled, deveined, tails intact
  • Poppy seeds and torn mint, to serve
  •  
  • Cocktail dressing
  • 150 gm (½ cup) mayonnaise
  • 1 tbsp tomato ketchup
  • 1 tbsp crème fraîche
  • 1 tsp Worcestershire sauce
  • 1 tsp finely grated horseradish
  • Tabasco, to taste
  • 1 tsp lime juice
01   For cocktail dressing, whisk ingredients in a bowl, season to taste and refrigerate.
02   Combine rockmelon and lime juice and rind in a bowl, season to taste and refrigerate to chill (2-3 hours). Add olive oil and toss gently.
03   Divide lettuce and melon among bowls, top with prawns, drizzle with dressing, scatter with poppy seeds and mint, and serve with lime wedges.

Topics:

SEAFOOD, CANAPE, HORSERADISH, PRAWNS, PRAWNS, ROCKMELON

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

ALICE STOREY, LUCY TWEED

Drinking Suggestion:

OFF-DRY RIESLING. , suggested by MAX ALLEN

FEATURED IN

Dec 2016

Dec 2016

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