For more of these recipes head into store and pick up a copy of this month's issue The Australian Women's Weekly FOOD magazine. On sale now! Available in supermarkets and selected newsagents and online.
Prawn cocktail platter
Why limit the classic prawn cocktail to a tiny glass when you can have an entire platter. It's just like the original, only bigger and better.
- 40 mins preparation
- Serves 20
Print
Ingredients
- 2 medium lemons (280g)
- ⅓ cup (80ml) extra virgin olive oil
- ¼ cup finely chipped fresh chives
- 3 kg cooked large prawns
- 3 radicchio (900g) or 3 small iceberg lettuce, trimmed
- 5 medium avocados (1.25kg), each cut lengthways into 6 wedges
- ½ cup fresh micro herbs or micro salad
Cocktail sauce
- 1 cup (250ml) crème fraîche
- ¼ teaspoon Tabasco
- ½ teaspoon sweet paprika
- ⅔ cup (200g) whole-egg mayonnaise
- 1½ teaspoons tomato sauce
- ½ teaspoon Worcestershire sauce
- 2 teaspoons lemon juice
Method
- 1Using a zesting tool, remove rind from lemons. (Alternatively, peel lemon thinly avoiding white pith then cut into strips.) Juice lemons; you will need 1/2 cup (125ml) lemon juice.
- 2Combine strips of rind, juice, oil and half the chives in a small jug. Season.
- 3Make cocktail sauce.
- 4Shell and devein prawns, leaving tails intact.
- 5Separate radicchio leaves, then arrange on a large platter; drizzle with a little of the lemon dressing.
- 6Combine prawns, avocado wedges and remaining lemon dressing; spoon prawn mixture onto radicchio, sprinkle with remaining chives and micro herbs. Serve with cocktail sauce.
Cocktail sauce
- 7Combine ingredients in a small bowl, thinning with a little cold water if necessary. Cover; refrigerate until needed. (Makes 2 cups)
.jpg?width=170&height=99&mode=crop&scale=both&anchor=middlecenter&quality=85)
