serves
2
prep
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 6–8 extra large cooked tiger prawns, peeled with tails left intact
Thousand island dressing
- 250 g Kewpie mayo
- 1 tsp Sriracha chilli sauce
- 2 tbsp tomato paste
- ¼ tsp salt
- 1 tsp white vinegar
- 1 tsp Worcestershire sauce
To serve
- Shredded iceberg lettuce, thinly sliced chilli and lemon slices
Instructions
- For the dressing, mix all the ingredients in a bowl and adjust the seasoning if necessary.
- Place a pinch of lettuce in the bottom of 2 large martini glasses or serving bowls. Top with a good dollop of the thousand island dressing and a prawn. Repeat in layers until the glass is full. Finish with the chilli and a slice of lemon.
Photography by Adam Liaw.
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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.
