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.

  • 40 mins preparation
  • Serves 20
  • Print


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


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.


Cocktail sauce can be made up 2 days ahead.

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