Ingredients
- Mayonnaise 160ml
- SpinneysFOOD Tomato Ketchup 4 tbsp
- Lemons 2
- Worcestershire sauce 1 tsp
- Horseradish sauce 1 tsp (adjust to taste)
- Paprika ½ tsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper To taste
- Romaine lettuce heads 2
- Ripe SpinneysFOOD Hass Avocado 1
- SpinneysFOOD Organic Cucumbers 2
- Lime 1
- Large prawns 500g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
Nutrition (Per serving)
- Calories 552
- Fat 33.7g
- Saturates 6.3g
- Protein 32.4g
- Carbs 36.1g
- Sugars 12g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Prawn cocktail platter
Seafood 20 Mins Prep · 10 Mins Cook
- To create the sauce: In a mixing bowl, combine the mayonnaise, ketchup, 1 tbsp lemon juice, Worcestershire sauce, horseradish sauce, paprika and seasoning to taste.
- Arrange the crisp lettuce leaves on a large platter. Peel and slice the avocado. Slice the cucumbers at an angle. Halve a lime. Arrange all the prepared vegetables on the platter.
- Make sure the prawns are deveined. Heat the oil in a large non-stick pan over a high heat. Fry the prawns for 3-5 minutes per side and season with salt. Once pink and opaque, place on the serving platter, alongside the veggies, and squeeze over the lemon juice.
- Serve with the cocktail sauce on the side.