Name: Prawn cocktail platter
Prep time: 20 min
Total time: 20 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 (shrimp); 3 treviso radicchio (900g) or 3 small iceberg lettuces, trimmed; 5 medium avocados (1.25kg), each cut lengthways into six wedges; 1/2 cup coarsely packed micro herbs or micro salad; 1 cup (250ml) crème fraîche; 1/4 teaspoon tabasco; 1/2 teaspoon sweet paprika; Cocktail sauce; 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

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 (shrimp)

3 treviso radicchio (900g) or 3 small iceberg lettuces, trimmed

5 medium avocados (1.25kg), each cut lengthways into six wedges

1/2 cup coarsely packed micro herbs or micro salad

1 cup (250ml) crème fraîche

1/4 teaspoon tabasco

1/2 teaspoon sweet paprika

Cocktail sauce

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

Prawncocktail platter

1.Combine rind, juice, oil and half the chives in a small jug. Season to taste.

2.Make cocktail sauce. Combine mayonaise, tomato sauce, worcestershire sauce and lemon juice 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. Serve any remaining cocktail sauce in a small bowl on the side.

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