Tropical Prawn Cocktails

Tropical Prawn Cocktails

Serves 6–8

This dish is a new twist on an old favourite and makes a welcome start to a rich meat or poultry meal. As few people today have those seafood cocktail glasses of the ’60s, I suggest using small glasses or ceramic bowls.

1.5 kg cooked king prawns

1 Lebanese cucumber

1 mango

1 ripe avocado, diced

juice of ½ lemon

witlof or tender lettuce leaves, to serve

lime or lemon wedges, for squeezing over

cocktail sauce

¾ cup good mayonnaise

1 tablespoon tomato sauce

1 teaspoon Worcestershire sauce

few drops of Tabasco

To prepare the cocktail sauce, combine the ingredients, mixing lightly.

Remove the heads and shell the prawns, but leave the tails intact on a few (for decoration). Slit down the centre back on each prawn and remove the dark intestinal tract. Lightly peel the cucumber and cut into dice. Cut the 2 sides from the mango, keeping the knife close to the stone. Cut each half in two and slip a small knife between the flesh and skin, remove the flesh and dice. Toss the diced avocado in the lemon juice to prevent discolouring. Store these ingredients separately in small covered containers until ready to put the prawn cocktails together.

When ready to serve, gently mix together the diced ingredients. Place a witlof or lettuce leaf in each of 8 serving glasses. Spoon the diced mixture in the glasses and top with the prawns. Spoon some of the cocktail sauce over each and serve with lime or lemon wedges if wished.