Modern Prawn Cocktail

Sunday, July 12, 2009

Modern Prawn Cocktail
The legendary, if somewhat outdated, prawn cocktail generally consisted of shredded iceberg lettuce, cocktail sauce and avocado on the side and could typically be found at any cockatil party in the 1970's. Since it's humble beginnings the Prawn Cocktail is still a favourite and the recipe below is a fresh and tasty spin on a tried and true winner. Perfect for an entree as we did at our dinner party on Saturday night, or as a easy summer lunch!


(serves 4)
16 cooked Prawns de-veined & shelled, with tails on.
2 Avocados, cubed
5 Cherry tomatoes halved
1 tablespoon Lemon Juice
1 teaspoon Extra Virgin Olive Oil
2 teaspoons chopped Coriander
½ cup diced Spanish Onion

Basil oil
Handful of Basil leaves
Extra Virgin Olive Oil

Chilli oil
½ Red Capsicum
Tabasco Sauce (to your desired heat tolerance!)
Extra Virgin Olive Oil

Basil oil
Hand chop a handful of basil leaves until fine. Place in a bowl and mix with olive oil until completely covered. Alternatively, place in blender with enough oil until it turns to a sauce consistency. Place in fridge to infuse.

Chilli oil
Hand chop the capsicum until diced very small. Place capsicum in a bowl and mix in a teaspoon of Tabasco Sauce, then add olive oil until completely covered. Place in fridge to infuse. (this could also be done in a blender if desired).

Prawn/Avocado Stack
Place the halved tomatoes into the oven for 15mins on 200C. Take out and let cool.

Dice the cooked tomatoes roughly, then loosely mix the avocado, tomato, lemon juice, coriander, olive oil and onion in a bowl being careful not to mash the avocado.

Once well combined, place 3 tablspoons (more of less depending on how much avocado you want) into a biscuit cutter on the centre of a plate.

Press it down gently into the mold with the back of a fork to provide a snug fit. Pull the mold away revealing a self-standing avocado stack.

Arrange 4 prawns on top of the avocado stack.

Place the basil and chilli oils around the avocado on the plate.

Garnish with a sprig of coriander.


Mishu Tuesday, July 14, 2009 11:44:00 PM  

i can't wait to much for taste it. I jsut hand over it to my wife so that she can help me out to prepare this dish.

Thanks for sharing.


My Little Space Thursday, July 16, 2009 7:03:00 AM  

I like this cocktail shrimp too. It looks absolutely gorgeous !

Kelley Wednesday, September 02, 2009 7:40:00 AM  

Prawns, avacado and olive oil - you can't go wrong!

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