Prawn Cocktail Platter

clock 40 minutes bowl Serves 8-12


  • 2 tsp finely grated lemon rind
  • ½ cup lemon juice
  • ⅓ cup extra virgin olive oil
  • ¼ cup chopped fresh chives
  • Salt and pepper, to taste
  • 3kg cooked jumbo prawns, de-veined with tails intact
  • 4 baby cos lettuces, cut into wedges, or loose baby leaf lettuce
  • 4 small avocados, cut into wedges
  • Micro herbs, optional, to serve
  • Cocktail Sauce
  • 1 cup crème fraîche
  • ⅔ cup whole-egg mayonnaise
  • 1½ Tbsp tomato sauce
  • 2 tsp lemon juice
  • 1 tsp Tabasco
  • ½ tsp sweet paprika
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  • 1. To make lemon dressing, combine rind, juice, oil and half the chives in a small jug. Season to taste.

  • 2. In a separate bowl, make cocktail sauce by mixing all the ingredients together.

  • 3. Arrange lettuce on a large platter; drizzle with a little of the lemon dressing.

  • 4. Arrange prawns and avocado on lettuce; drizzle with remaining lemon dressing. Scatter with remaining chives and micro herbs, if using. Season to taste; serve with cocktail sauce.

  • Tip:  Cocktail sauce can be made up 2 days ahead and refrigerated in an airtight container. Prawns can be shelled a day ahead and refrigerated.


  • • Energy 3479Kj • Protein 93g • Total Fat 47g • Saturated Fat 12g • Carbohydrates 8g • Sugars 6g • Sodium 2306mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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