Prawn cocktail platter
Re-invent an old favourite with this gourmet take on the classic prawn cocktail. It's served here on a platter with a creamy cocktail sauce to create a fresh, healthy and delicious dish that's perfect for your next party or BBQ.
May 31, 2015 2:00pm- Serves 20
- 40 mins preparation
ingredients
Prawn cocktail platter
- 1 tablespoon zested lemon rind
- 1/2 cup (125ml) lemon juice
- 1/3 cup (125ml) extra virgin olive oil
- 1/4 cup finely chopped fresh chives
- 3 kilogram cooked large king prawns
- 3 treviso radicchio (900g) or 3 small iceberg lettuces, trimmed
- 5 medium avocados (1.25kg), each cut lengthways into six wedges
Cocktail sauce
- 1 cup (250ml) creme fraiche
- 1/4 teaspoon tabasco
- 1/2 teaspoon sweet paprika
- 2/3 cup (200g) whole-egg mayonnaise
- 1 1/2 tablespoon tomato sauce (ketchup)
- 1/2 teaspoon worcestershire sauce
- 1 1/2 teaspoon lemon juice
method
Prawn cocktail platter
- 1
Combine rind, juice, oil and half the chives in a small jug. Season to taste.
- 2
Make cocktail sauce. Combine ingredients in a small bowl. Cover; refrigerate until needed. (Makes 2 cups)
- 3
Shell and devein prawns, leaving tails intact.
- 4
Cut radicchio into 20 wedges, then arrange wedges on a large platter; drizzle with a little of the lemon dressing.
- 5
Combine prawns, avocado and remaining lemon dressing; spoon prawn mixture onto lettuce wedges, then dollop with large spoonfuls of cocktail sauce. Scatter with remaining chives and micro herbs.
- 6
Serve any remaining cocktail sauce in a small bowl on the side.
notes
Cocktail sauce can be made up 2 days ahead.