This prawn cocktail platter is light, fresh and perfect for entertaining a group.
TOTAL TIME 40 minutes
SERVES 20 (as part of a buffet)
1 Tbsp. lemon zest
1⁄2 cup lemon juice
1⁄2 cup olive oil
1⁄4 cup finely chopped chives
3 kilograms large king prawns, cooked
3 radicchio, or 3 small iceberg lettuce, trimmed
5 avocados, each cut lengthways into wedges
1⁄2 cup micro herbs or micro salad
1 cup creme fraiche
1⁄4 tsp. Tabasco
1⁄2 tsp. paprika
200 grams mayonnaise
1 1⁄2 Tbsp. tomato sauce
1⁄2 tsp. worcestershire sauce
1 1⁄2 tsp. lemon juice
Place rind, juice, oil and half the chives in a small jug, season.
Place ingredients in a bowl and whisk to combine. Cover and refrigerate until needed (makes 2 cups).
- Shell and devein prawns, leaving the tails intact.
- Separate radicchio leaves, arrange on a platter with a drizzle of the lemon dressing.
- Combine prawns, avocado and remaining dressing and spoon onto the radicchio.
- Serve with cocktail sauce in a bowl on the side, and scatter with remaining chives and micro herbs.
Keep the prawn heads and shells to make a delicious seafood broth for future meals!
ALSO SEE: PRAWN, KALE & CHICKPEA TABBOULEH RECIPE