Grilled Prawn Cocktail

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By Darren Purchese

This salad has made been on menus for decades and it’s easy to see why. Delicious prawns, chilled leaves and fresh ingredients combine with that famous cocktail sauce to make a show stopping salad. We’ve dispensed with individual serves in a glass here for a more modern sharing style approach. Traditional its not as we have added lime, chilli & coriander, but essentially it’s similar to the original.

Photography by Ari Hatzis.

 

Time

5

hour

0

minutes

Degree of Difficulty

Easy

Save

0

Portions

8
servings

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Ingredients

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PRAWN SALAD

1 coriander bunch
24 king prawns, raw, heads removed and deveined
75 ml olive oil
2 birdseye chilli’s, finely chopped including seeds
2 garlic cloves, finely grated
½ lime, finely zested
250g cherry tomatoes
1 whole avocado
3 spring onions, peeled and thinly sliced diagonally
1 baby cos lettuce, leaves removed and washed

COCKTAIL SAUCE

60g egg yolks, (approx. 3 large eggs)
1tbsp lemon juice
2tbsp warm water
 to taste salt flakes
250 ml light olive oil
2tsp Worcestershire sauce
2tsp Sriracha sauce
1tsp horseradish, freshly grated (use a good quality store bought if you can’t find fresh)
½tsp cayenne pepper
1tbsp brandy
1

Prep the coriander… pick the coriander leaves and wash and dry them using salad spinner or paper towel and cold water. Cut the stalks just above the root and discard the root. Wash the stalks and finely chop them. Reserve the leaves in the fridge.

 

2

To marinade the prawns… Put the prawns in a bowl with the oil, chilli, grated garlic, lime zest, chopped coriander and salt flakes. Mix well and leave to marinate for a minimum of 4 hours or even overnight.

 

3

For the cocktail sauce… combine the yolk, lemon juice, water and salt into a tall, narrow measuring jug. Add an immersion blender and blend well. Continue to blend while you add a tablespoon of oil to the jug, mix until it emulsifies before slowly trickling in the remaining oil. Continue to blend in an up and down motion until you have mayonnaise.Add the remaining ingredients while continuing to blend and emulsify. Store in the fridge for up to 3 days.

 

4

To cook the tomatoes… preheat an oven to 170C and cut the tomatoes in half, place them all facing up onto a baking tray. Drizzle some oil over the top and season with salt flakes and freshly ground black pepper. Put them into the oven for 10 minutes to soften, bring them out and reserve at room temperature.

 

5

To cook the prawns… remove the prawns from the fridge and allow them to come to room temperature. Heat a BBQ or preheat a grill to high. Cook the prawns over a hot BBQ for 3 minutes before turning them over and cooking for a further 2 or 3 minutes. Slight charring and a just set/cooked prawn is great, very not to overcook the prawns. Set the cooked prawns aside onto a plate.

 

6

To make the salad… take a large serving dish and arrange torn cos salad leaves, sliced avocado, the tomatoes, coriander leaves the prawns and grate over the remaining fresh lime zest. Serve with the cocktail sauce on the side in a small bowl.

 

1
0 hours 0 minutes

Prep the coriander… pick the coriander leaves and wash and dry them using salad spinner or paper towel and cold water. Cut the stalks just above the root and discard the root. Wash the stalks and finely chop them. Reserve the leaves in the fridge.

2
0 hours 0 minutes

To marinade the prawns… Put the prawns in a bowl with the oil, chilli, grated garlic, lime zest, chopped coriander and salt flakes. Mix well and leave to marinate for a minimum of 4 hours or even overnight.

3
0 hours 0 minutes

For the cocktail sauce… combine the yolk, lemon juice, water and salt into a tall, narrow measuring jug. Add an immersion blender and blend well. Continue to blend while you add a tablespoon of oil to the jug, mix until it emulsifies before slowly trickling in the remaining oil. Continue to blend in an up and down motion until you have mayonnaise.Add the remaining ingredients while continuing to blend and emulsify. Store in the fridge for up to 3 days.

4
0 hours 0 minutes

To cook the tomatoes… preheat an oven to 170C and cut the tomatoes in half, place them all facing up onto a baking tray. Drizzle some oil over the top and season with salt flakes and freshly ground black pepper. Put them into the oven for 10 minutes to soften, bring them out and reserve at room temperature.

5
0 hours 0 minutes

To cook the prawns… remove the prawns from the fridge and allow them to come to room temperature. Heat a BBQ or preheat a grill to high. Cook the prawns over a hot BBQ for 3 minutes before turning them over and cooking for a further 2 or 3 minutes. Slight charring and a just set/cooked prawn is great, very not to overcook the prawns. Set the cooked prawns aside onto a plate.

6
0 hours 0 minutes

To make the salad… take a large serving dish and arrange torn cos salad leaves, sliced avocado, the tomatoes, coriander leaves the prawns and grate over the remaining fresh lime zest. Serve with the cocktail sauce on the side in a small bowl.

Recipe Tags avocado, prawn