For a refreshing summery festive starter that your guests will love, try this quick prawn cocktail with a spicy twist.
1/2 cup (150g) whole-egg mayonnaise
2 tablespoons tomato sauce (ketchup)
1 tablespoon sriracha sauce (hot Thai-style chilli sauce)
Juice of 1/2 lemon
1/2 iceberg lettuce, shredded
1 cucumber, chopped
1 avocado, chopped
24 cooked prawns, peeled (deveined)
1/2 teaspoon sweet paprika
2 tablespoons chopped chives
- Combine mayonnaise, tomato sauce, sriracha and lemon juice in a bowl. Season and set aside.
- Divide lettuce among 6 serving glasses and top with cucumber and avocado. Pile the prawns on top and drizzle with the sauce. Serve sprinkled with paprika and chives.
Image and recipe courtesy www.taste.com.au
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