Mexican prawn cocktail platter
Time: 20 mins Serves: 8 – 10
• 1kg cooked, unpeeled tiger prawns
• 2 avocados, peeled and cut into wedges
• ½ head iceberg lettuce, finely shredded
• 1 cup roughly chopped coriander
• 3 cups mixed cherry tomatoes, halved
• 1 red onion, sliced into thin rings
• 3 limes, cut into wedges
• Square crackers, to serve
COCKTAIL SAUCE
• 1 cup mayonnaise
• ½ cup tomato sauce
• 1 tsp Worcestershire sauce
• 2 tbs lemon juice
SPICY TOMATO DRESSING
• 1 cup tomato juice
• 2 tbs tomato sauce( ketchup)
• 1 tsp Tabasco, plus extra to serve
• 1 tsp soy sauce
• 1 tbs white vinegar
• Salt and black pepper, to season
1. Peel the cooked tiger prawns carefully, leaving the tails intact.
2. In separate bowls, combine the ingredients for each of the sauces and mix well. Arrange all the other ingredients on a platter and serve with the sauces. >
This is a mashup of a classic prawn cocktail and the Mexican coctel de camarones, but you can think of it almost as a prawn cocktail salad.