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Prosciutto prawn cocktail with spicy sauce
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Spicy jalapenos add a surprise kick to this delicious prosciutto prawn cocktail.
Ingredients:
  • 100g streaky bacon rashers, cut into strips
  • 2 avocados, finely chopped
  • 40.00 ml pickled jalapenos, finely chopped
  • 2 French shallots, finely chopped
  • 20.00 ml red wine vinegar
  • 16 (about 1kg) cooked king prawns, peeled, deveined, tails intact
  • 8 slices prosciutto, halved lengthways
  • 8 butter lettuce leaves, finely shredded
  • Lime wedges, to serve
  • 200ml thickened cream
  • 60ml (1/4 cup) tomato sauce
  • 1 lime, juiced
  • 20.80 gm Tabasco sauce
  • 24.40 gm Worcestershire sauce
Instructions:
  • Using electric beaters, whip the cream in a bowl until soft peaks form. Then, gently whisk in the tomato sauce, lime juice, Tabasco sauce, and Worcestershire sauce. Season with a pinch of salt to taste.
  • 1. Preheat a frying pan over medium heat. Cook the bacon for 5 minutes until it's nice and crispy, then place it on a paper towel-lined plate to drain and cool.
  • Combine the avocado, jalapeno, and shallot in a small bowl. Drizzle with oil and vinegar, then toss gently to mix. Season with salt to taste.
  • Individually coat each prawn with a slice of prosciutto.
  • In each of the 4 serving glasses, layer 1/4 cup of cocktail sauce at the bottom. Next, add bacon followed by the avocado mixture. Place some lettuce in the middle of each glass, then add the prawns on top. Finish by drizzling the remaining cocktail sauce over the prawns. Serve with lime wedges.

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