Grilled Prawn Cocktail

10m
Prep Time
20m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. Serve size is 4 as a first course or 8 if part of a shared table with other dishes"

Original is 4-8 servings

Nutritional

  • Serving Size: 1 (434.6 g)
  • Calories 910
  • Total Fat - 72.9 g
  • Saturated Fat - 20.8 g
  • Cholesterol - 1977.4 mg
  • Sodium - 478.9 mg
  • Total Carbohydrate - 28.5 g
  • Dietary Fiber - 4.9 g
  • Sugars - 4.9 g
  • Protein - 33.3 g
  • Calcium - 302.9 mg
  • Iron - 6.8 mg
  • Vitamin C - 23.3 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Pick the coriander leaves and wash well and dry them using a salad spinner of pat dry with paper towel and cut the stalks just above the roots and discard the roots.

Step 2

Wash the stalks and finely chop them.

Step 3

Reserve the leaves in the fridge.

Step 4

Put the prawns in a bowl with the oil, chilli, garlic, half of the lime zest, chopped coriander stalks and two teaspoons of salt flakes and mix well and leave to marinate for a minimum of 4 hours or overnight to really get all those flavours in there.

Step 5

Preheat the oven to 150C.

Step 6

Cut the tomatoes in half and place them on a baking tray, cut side up and drizzle some olive oil over the top and season with salt and pepper and put the tomatoes in the oven for 10 minutes to soften, then remove and set aside at room temperature.

Step 7

Heat a barbecue hotplate or preheat a grill/broiler to high and cook the prawns on the hot barbecue for 3 minutes, then turn them over and cook for a further 2 to 3 minutes.

Step 8

Slight charring and a just-cooked prawn is great - overcooking not so great and then transfer the prawns to a plate.

Step 9

Now work on the salad - arrange the lettuce leaves on a serving plate and top with the avocado, tomatoes, coriander leaves and prawns and sprinkle over the remaining lime zest and sliced spring onion and serve with the cocktail sauce.

Step 10

Cocktail sauce - combine the egg yolks, lemon juice, warm water and salt in a tall, narrow measuring jug and process well using a handheld blender and continue to blend while you add a tablespoon of oil to the jug and mix until it emulsifies, then slowly trickle in the remaining oil and continue to blend in an up and down motions until you have mayonnaise and add the remaining ingredients and blend well and cover and store in the fridge for up to 3 days.

Step 11

TIPS - marinate the prawns the day before and prepare all the other elements of the salad, except the slicing of the avocado. The praws take no time to cook to order, and the salad is easy to arrange just before serving.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • It is important to remove the heads, peel and de-vein the prawns before marinating them.
  • When selecting the avocado, make sure it is ripe and has a creamy texture.

  • Substitute the olive oil with avocado oil for a healthier option. Avocado oil is high in monounsaturated fatty acids, which are good for heart health.
  • Substitute the cherry tomatoes with grape tomatoes for a sweeter taste. Grape tomatoes are sweeter than cherry tomatoes and will add a more flavorful taste to the dish.

Grilled Prawn Cocktail with Mango Salsa Replace the cherry tomatoes with 1 mango, peeled and diced. Prepare a mango salsa by combining the diced mango with 1 tablespoon of lime juice, 1 tablespoon of chopped coriander, 1 tablespoon of olive oil, 1 finely chopped red chilli and a pinch of salt flakes. Drizzle the mango salsa over the salad before serving.



Roasted Potatoes with Rosemary - Roasted potatoes are a classic side dish that pairs perfectly with the Grilled Prawn Cocktail. The rosemary adds a subtle herbal flavor that complements the zesty flavors of the prawns and the creamy cocktail sauce. The potatoes can be cooked in the same oven as the tomatoes, making them a convenient and delicious accompaniment.


Grilled Asparagus with Lemon: Grilled asparagus is a simple yet flavorful side dish that pairs nicely with the Grilled Prawn Cocktail. The lemon adds a bright and citrusy flavor that complements the sweetness of the prawns and the tanginess of the cocktail sauce. Grilling the asparagus helps to bring out its natural sweetness, making it a great addition to the plate.




FAQ

Q: How long should I marinate the prawns?

A: Marinate the prawns for a minimum of 4 hours or overnight for the best flavor.



Q: What is the best way to cook prawns?

A: The best way to cook prawns is to quickly sauté them in a hot pan with a little oil or butter. This will help to seal in the flavor and keep them juicy.

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Fun facts:

The classic prawn cocktail, a dish of prawns served in a Marie Rose sauce, was invented by the British chef Fanny Cradock in the 1960s. The dish became a popular starter in the UK in the 1970s and 1980s, and was a staple of British pubs.

The term 'cocktail' was first used in the 18th century to refer to a type of drink made with a combination of spirits, sugar, water, and bitters. The term was later used to refer to any type of mixed drink, and eventually to food dishes such as the prawn cocktail.