serves
4
prep
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
difficulty
Easy
level
Stream free On Demand
Disco Dinner
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 20 cooked extra-large king prawns, peeled, intestinal tracts removed, tails intact
- 2 baby gem lettuces, 1 finely shredded, 1 cut into thin wedges
- ½ avocado, halved and sliced crossways
- ½ bunch chives, finely chopped
- ½ lemon, cut into 4 wedges
Cocktail sauce
- 185 g (¾ cup) kewpie mayonnaise
- ½ lemon, juiced
- 1 small French shallot, very finely chopped
- 1 tbsp tomato sauce
- 6 drops Tabasco sauce, or to taste
- 1 tbsp lemon aspen syrup (see note)
- salt flakes and ground white pepper, to taste
Instructions
- For the cocktail sauce, place all the ingredients in a bowl and whisk until well combined.
- Reserve 12 prawns for garnish and coarsely chop the remaining 8 prawns.
- To assemble, place a lettuce wedge into each serving glass, then place 1-2 slices of avocado on the base.
- Combine the shredded lettuce, chopped prawns and cocktail sauce in a bowl, then season to taste. Divide the mixture among glasses. Arrange the whole prawns so they hang over the edge of the glasses. Sprinkle with chives and serve with lemon wedges.
Note
• Lemon Aspen is an indigenous Australian fruit with a citrus flavour, underpinned by notes of eucalypt and menthol. The syrup is available from specialist grocers or online.
Photography by Kitti Gould.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Disco Dinner
