Name: Prawn cocktail platter
Prep time: 40 min
Total time: 40 min
Yield: 20
Ingredients: 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

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.

Ingredients

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

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.

Cocktail sauce can be made up 2 days ahead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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