Festive Prawn Cocktail with Wasabi Mayo
Preparation time20 mins
Cook time5 mins
This Festive Prawn Cocktail with Wasabi Mayo is a unique take on a favourite entrée, full of fresh flavours and tangy, creamy wasabi mayonnaise, and makes for the perfect salad for the summer season of entertaining.
- Lebanese cucumber - 1
- Radishes - 4
- Rice wine vinegar - 1/4 cup
- Caster sugar - 2 Tbsp
- Salt - 1 tsp
- Avocado, sliced - 1
- Raw prawns, large - 400 g
- Salad greens - 2 cups
- Chopped dill - 1/4 cup
- Micro greens or dill to garnish - 1/4 cup
- Mayonnaise - 1/2 cup
- Wasabi or to taste - 2 tsp
- Lemon juice - 2 Tbsp
Using a potato peeler peel make ribbons lengthways with the peeler. Place into a bowl. Slice the radishes very thinly and add to the cucumber. In a small jug pace the vinegar, sugar and salt stirring well. Pour over the vegetables, toss and let sit for 15 minutes.
Cook the prawns in a pot of boiling water until they become bright pink. Drain and cool to room temperature.
Combine the mayonnaise, wasabi and lemon juice in a small bowl. Add one tablespoon to the prawns and toss with the dill.
To serve place some salad leaves on a serving dish with avocado, prawns, some pickles vegetables and a drizzle of dressing. Top with a few micro greens or dill leaves.
PER SERVE Energy 1407.8Kj • Protein 22.4g • Total Fat 20.5g • Saturated Fat 2.7g • Carbohydrates 14.2g • Sugars 13.0g • Sodium 1079.8mg
Dietary and nutritional info supplied by NZ Nutrition Foundation.