Hot Girl Poached Prawn Cocktail
Cherie Metcalfe
An old-school classic that absolutely deserves a comeback. Juicy Secret Weapon-poached prawns, crisp cos, creamy avo and punchy cocktail sauce, finished with plenty of fresh lime. Make it as one giant salad, serve it in individual glasses or load ...
Ingredients
Prawns
- 500g large peeled raw prawns
- 2 tablespoons Secret Weapon
Cocktail Sauce
- ½ cup good-quality mayonnaise
- 2 tablespoons tomato sauce
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Secret Weapon
To serve
- 2 baby cos lettuces, finely shredded
- 2 ripe avocados, diced
- 1 lime, cut into wedges
Directions
- Bring a large saucepan of water to a gentle simmer and season with 2 tablespoons of Secret Weapon.
- Add the prawns and poach gently for 2–3 minutes, or until just pink, opaque and cooked through.
Drain immediately and transfer the prawns to a bowl of iced water to cool. Drain well and pat dry.
- To make the cocktail sauce, mix the mayonnaise, tomato sauce, Worcestershire sauce and ½ teaspoon of Secret Weapon together until smooth.
Toss the prawns with half of the cocktail sauce and a squeeze of fresh lime.
Divide the shredded cos between four chilled cocktail glasses, then top with the dressed prawns and diced avocado. Alternatively, pile everything onto a large platter and serve as one big prawn cocktail salad.
Spoon over the remaining cocktail sauce and serve with lime wedges.
