It is Alfresco Friday again so I am sharing another fresh picnic food idea. It also happens to be one of the dishes I brought to this years Australia Day barbeque. There is nothing more “retro Australian” than the prawn cocktail. It was a standard item on every RSL Club menu in the 1970’s. I decided I would try and bring the dish into this millennium with a bit of a revamping.
Given that most people secretly like the prawn cocktail, the only thing I really had to do was ditch the tacky silver wear or glass dish it was usually served in, and go with a “Sang Choy Bow” style of finger food.
320gm peeled cooked prawns
½ bunch celery sliced
1 bunch coriander (roughly chopped)
1 cup low fat mayonnaise
½ juice of lime + zest
½ t/s tabasco sauce (or to taste)
1 Tbs tomato sauce
2 Tbs finely chopped coriander
salt & pepper to taste
Remove the outer leaves of the lettuce until you are able to put aside about ten lettuce cups which are nicely shaped.
Arrange the lettuce on a platter and place into the fridge.
Mix all the ingredients for the dressing together. Taste the sauce and adjust the heat to your liking. Refrigerate the dressing.
Using the leftover lettuce thinly slice 1 cup and add it to a mixing bowl. Combine prawns, celery and coriander in the bowl. Add ¾ of the salad dressing to the lettuce mixture and combine. Reserve the remainder of the dressing to serve with the cups if needed.
If you are taking the dish on a picnic place the filling in a container and assembly the cups as you are ready to eat.
Otherwise fill the cups with the prawn filling and decorate with lime wedges and whole prawns as desired.