serves
4
prep
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
difficulty
Easy
level
Ingredients
- 2 baby cos lettuce, quartered
- 250 g baby cucumbers, sliced
- 250 g cherry heirloom tomatoes, halved
- extra virgin olive oil, for drizzling
- squeeze of lemon juice
- 16 extra-large, cooked tiger prawns, shelled, intestinal tract removed, tails left intact
- pinch sweet paprika
- 1 handful fennel fronds
Cocktail sauce
- 200 g mayonnaise
- 50 ml tomato ketchup
- splash of brandy
- 1 tsp Worcestershire sauce
- salt and ground black pepper, to taste
- 1 lemon, zest and a small squeeze of juice
Serves 4 as an entrée or 16 canape pieces
Instructions
- For the cocktail sauce, mix all the ingredients together, then taste and adjust the seasoning if necessary.
- To serve, place the lettuce, cucumber and tomato in a bowl. Drizzle with oil and add a squeeze of lemon juice, then season to taste and toss to combine. Arrange the salad in retro cocktail glasses and dollop the cocktail sauce around the outside. Hang the prawns around the outside of the glass, then sprinkle with a pinch of paprika and a few fennel fronds.
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.
