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
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  • 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


  • 1
    Using 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.
  • 2
    Combine strips of rind, juice, oil and half the chives in a small jug. Season.
  • 3
    Make cocktail sauce.
  • 4
    Shell and devein prawns, leaving tails intact.
  • 5
    Separate radicchio leaves, then arrange on a large platter; drizzle with a little of the lemon dressing.
  • 6
    Combine 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
  • 7
    Combine ingredients in a small bowl, thinning with a little cold water if necessary. Cover; refrigerate until needed. (Makes 2 cups)

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