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Prawn cocktail platter recipe
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Summer party favorite: Prawn cocktail platter with Aussie avocados and mangos.
Ingredients:
  • 2 corncobs
  • 1kg large peeled cooked prawns, deveined, tails intact
  • 1 large mango, flesh sliced
  • 1 Lebanese cucumber, chopped
  • 6 baby gem lettuce, leaves separated
  • Lemon wedges, to serve
  • 1 large avocado, flesh sliced
  • 3 green shallots, thinly sliced
  • 80ml (1/3 cup) thickened cream
  • 80ml (1/3 cup) tomato sauce
  • 21.00 gm fresh lemon juice
  • 12.20 gm Worcestershire sauce
  • Tabasco sauce, to taste
  • 80g (1/3 cup) whole egg mayonnaise
  • 65g (1/4 cup) sour cream
  • 2 garlic cloves, crushed
  • 1 lemon, rind finely grated, juiced
Instructions:
  • Create the cocktail sauce by blending all the ingredients in a bowl until velvety. Chill in the fridge until ready to serve.
  • Make the lemon garlic sauce by mixing all the ingredients in a bowl until smooth. Chill in the fridge until ready to use.
  • Preheat a chargrill pan over high heat until sizzling. Grill the corncobs for roughly 10 minutes, rotating occasionally, until they get a nice char. Let them cool down, then slice off the kernels using a sharp knife along the length of the cob, near the core.
  • Assemble the prawns, mango, cucumber, lettuce, lemon and lime wedges on a large platter. Place the sauces, avocado, shallot, and corn in separate bowls for a DIY prawn cocktail station. Let guests create their own masterpiece by layering a prawn on a lettuce leaf and topping it with their preferred ingredients and sauces.

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