S.A Whole Cooked Prawn Salad with Avocado & Cocktail Sauce

Ingredients

16 Angelakis Whole Cooked South Australian Prawns

2 Avocados

2 Cups Mixed Salad Leaves

½ Bunch Coriander

Limes, to serve

Extra Virgin Olive Oil

Black Pepper

Cocktail Sauce

1 Cup Whole Egg Mayonnaise

½ Cup Tomato Ketjap

¼ Cup Thick Cream

1 tbls Horseradish

1 tbls Worcestershire sauce

Dash of Tabasco sauce

Sea salt & Freshly ground black pepper

Method

Prepare the prawns, gently twist the head and pull it away from the body, use your fingers to roll off the shell and legs attached from the underside, leaving the last shell & tail on, with a small sharp knife make a shallow incision along the back of the prawn & remove the intestinal tract.

To make the cocktail sauce, combine all ingredients in a small bowl & whisk together, taste and season with sea salt & ground black pepper.

Assemble the salad on a serving platter or individual plates, layer the salad leaves with sliced avocado, place the prawns on top, garnish with the coriander. Drizzle the salad with a little extra virgin olive oil & cracked black pepper. Serve with the cocktail sauce & lime wedges.

Cook’s Tip

The Cocktail sauce will keep in the fridge for 4-5 days

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