My Prawn Cocktail

Name: My Prawn Cocktail
Prep time: PTM
Total time: PTM
Yield: 12 as a canapee
Ingredients: 500g cooked, peeled prawn tails; 2 heads of baby cos lettuce; 1 cup Kimchi; 1/4 cup chives, finely chopped; 1 small jar balsamic pearls; Pea shoots to garnish; For the avocado cream; 3 avocados; 1/4 cup cream; Juice of 1 lemon; 1 tsp white sugar; Pinch of salt and pepper; For the prawn cocktail sauce; 1 cup of kewpie mayo; 1/4 cup ketchup; 1 tbsp Worcestershire sauce; 1 tbsp pickle juice; Pinch of cayenne pepper; Pinch of white sugar; Pinch of salt & pepper

Serve up this nostalgic dish with a modern twist at your next dinner party. The addition of balsamic pearls and kimchi bring it right into 2021 without losing the retro charm.

INGREDIENTS

500g cooked, peeled prawn tails

2 heads of baby cos lettuce

1 cup Kimchi

1/4 cup chives, finely chopped

1 small jar balsamic pearls

Pea shoots to garnish

For the avocado cream

3 avocados

1/4 cup cream

Juice of 1 lemon

1 tsp white sugar

Pinch of salt and pepper

For the prawn cocktail sauce

1 cup of kewpie mayo

1/4 cup ketchup

1 tbsp Worcestershire sauce

1 tbsp pickle juice

Pinch of cayenne pepper

Pinch of white sugar

Pinch of salt & pepper

Method

To make the avocado cream, deseed the avocados and squeeze or spoon out flesh into a food processor. Add the other ingredients and mix until smooth and silky. Remove to a bowl
To make the cocktail sauce, simply mix all ingredients together in a bowl. Set aside
Remove the outer leaves of the cos lettuce, finding 12 crispy boat shaped leaves. Give them a wash and dry and place them on to your serving platter
Place the avocado cream into a piping bag and pipe onto each of the lettuce cups
Top with 2 prawns on each and drizzle over the cocktail sauce
Add a small dollop of balsamic pearls onto each
Top with spoonful of Kimchi and sprinkle with chives and pea shoots

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My Prawn Cocktail

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