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Prawn cocktail san choy bau
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Prep Time:
30 minutes
30 minutes
Cook Time:
Total Time:
30 minutes
30 minutes
Upgrade classic prawn cocktail with avocado, crispy lettuce, and cherry tomatoes for a fresh, fun twist!
Ingredients:
- 1 iceberg lettuce
- 1 kg peeled cooked prawns, chopped
- 4 ripe avocados, chopped
- 250g small cherry tomatoes, quartered
- 1 egg yolk
- 5.90 gm Dijon mustard
- 1-42.00 gm lemon juice
- 250ml (1 cup) grapeseed oil
- 10 drops Worcestershire sauce
- 41.60 gm tomato sauce
Instructions:
- Prepare the lettuce by removing the core, trimming the base flat, separating the leaves, refreshing them in iced water to crisp, drying them, and trimming with scissors if needed.
- For the sauce, whisk together egg yolk, Dijon mustard, 1 tablespoon of lemon juice, and salt in a bowl. Gradually add oil a few drops at a time, whisking constantly until the mayonnaise thickens and leaves a trail.
- Combine Worcestershire sauce and half of the tomato sauce, mixing until fully incorporated. Adjust the taste by adding the rest of the lemon juice and tomato sauce as needed.
- On a beautiful serving platter, arrange the lettuce leaves. Generously top with prawns, avocado, and tomato. Finish by drizzling a spoonful of the delicious sauce over the top.