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7-layer prawn cocktail salad recipe
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Experience the ultimate fusion of Australian prawns and zesty salad in this delightful dish.
Ingredients:
  • 220g dried spiral pasta
  • 2kg Australian large cooked tiger prawns
  • 300g mixed cherry tomatoes, halved
  • 20.00 ml chopped fresh chives
  • 2 large ripe avocados
  • 3 large Lebanese cucumbers
  • 100g (1 ⁄ 3 cup) basil pesto
  • 1 small iceberg lettuce, very finely shredded
  • Fresh continental parsley leaves, to serve
  • 100g spreadable cream cheese
  • 65g (1 ⁄4 cup) sour cream
  • 60g (1 ⁄4 cup) whole-egg mayonnaise
  • 41.60 gm tomato sauce
  • 11.80 gm Dijon mustard
  • 20.00 ml finely chopped fresh chives
  • 20.00 ml finely chopped fresh dill
  • 6 drops tabasco sauce
Instructions:
  • Boil the pasta in a large pot of salted water according to the package instructions. Then, rinse the pasta with cold water, drain, and let it cool.
  • Peel the prawns, keeping 7 prawns with tails. Mix tomatoes, chives, and oil together in a bowl. Season to taste. Mash avocados in a separate bowl and mix in lemon juice. Finely chop 2 cucumbers and peel the last one into ribbons.
  • Prepare the cocktail sauce by whisking the cream cheese in a bowl until smooth using electric beaters. Add the sour cream and mayonnaise and mix until just combined. Gently stir in the remaining ingredients until well blended.
  • Mix the pasta and pesto together in a bowl until fully coated.
  • Evenly coat the base of a 3L straight-sided trifle bowl with cocktail sauce. Layer with lettuce, peeled prawns, chopped cucumber, pesto pasta, and avocado. Gently press down to create a smooth surface.
  • Place prawns on one side of the bowl. Roll cucumber ribbons into coils and arrange them on both sides of the prawns. Fill the center with the tomato mixture and sprinkle with parsley before serving.

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