Now I am a child of the 80’s and although I didn’t eat many of these at dinner parties – I sure witnessed my mum whip up more than one or two! Gone are the days of those tiny shrimp – you can get your hands on some amazing Australian green banana prawns just about anywhere these days.
Add some delicious Australian mango and some Australian avocado and you begin to see that this dish really showcases the best of Australian summer produce.
I’ve beefed up this prawn cocktail with a little ceyanne pepper and I know that some people would shy away from this because they don’t like spicy food. But please just try a little sprinkle on the prawns because it really is a stand out… and all that crispy iceberg lettuce will certainly cool your mouth down.
Lastly, put away the cocktail glass and pull out a nice white square plate!
REVAMPED PRAWN COCKTAIL
500 grams of green banana prawns
1 teaspoon of ceyanne pepper
1/2 iceberg lettuce
1 mango
1 avocado
1/2 cup of garlic aioli
1 tablespoon of tomato sauce
1 teaspoon of Worcestershire sauce
1 tablespoon of lemon juice
In a bowl, whisk together your dressing – garlic aioli, tomato sauce, worcestershire sauce and lemon juice. Set aside in the fridge until you are ready to assemble.
Peel and devain your prawns and then pour into a hot pan. Toss with a little (or a lot of) ceyanne pepper and cook quickly until pink.
Cut your lettuce into wedges and top with cubes of mango and avocado. Add your prawns and then drizzle with dressing.
QUICK AND EASY!
