Go retro with this 1980s-inspired prawn cocktail recipe. Prawn cocktails bring back memories of dining in the local Irish Club.
The simple flavours work so well together. Fresh prawns, iceberg lettuce and a smooth and creamy avocado blend together with that classic cocktail sauce make for a quick and easy (and light) meal.
Serve with finely chopped chives and lemon wedges.
Serves 4.
Ingredients
- 20 fresh cooked tiger prawns
- 1/2 large iceberg lettuce, shredded
- 1 large avocado
- Juice of 1/4 lemon
- 125g whole egg mayonnaise
- 1 tbsp tomato sauce
- 1/4 tsp tabasco sauce
- Juice of 1/2 lemon
- 1/2 tsp Worcestershire sauce
Method
- Make sauce by adding all ingredients to a bowl and stirring to combine. Taste and season if needed. Cover sauce and refrigerate.
- Peel and devein prawns. If you prefer you can leave the tails intact, rather than completely peeling them. Place prawns in a bowl, add half the cocktail sauce and mix to combine.
- Dice avocado into small pieces and squeeze over the juice of ¼ lemon to prevent oxidisation. Divide lettuce between 4 glasses, add avocado and prawns.
- Drizzle with remaining cocktail sauce and serve garnished with a sprinkling of fresh chives and a lemon wedge.