Damn‌ ‌right‌ I‌ ‌love‌ ‌a‌ ‌prawn‌ ‌cocktail! And‌ ‌yes,‌ ‌it’s‌ ‌meant‌ ‌to‌ ‌be‌ ‌retro,‌ ‌and‌ ‌yes,‌ ‌it’s‌ ‌meant‌ ‌to‌ ‌be‌ ‌a‌ ‌little‌ ‌bit‌ ‌trashy.‌ 

Serves
2

Preparation

10min

Skill level

Easy
By
Average: 2.5 (13 votes)
Yum

Ingredients

  • 6–8 extra large cooked tiger prawns, peeled with tails left intact

Thousand island dressing

  • 250 g‌ ‌Kewpie‌ ‌mayo‌ ‌
  • 1‌ ‌tsp‌ Sriracha chilli sauce‌ ‌
  • 2‌ ‌tbsp ‌tomato‌ ‌paste‌ ‌
  • ¼‌ ‌tsp‌ ‌salt‌ ‌
  • 1‌ ‌tsp‌ ‌white‌ ‌vinegar‌ ‌
  • 1‌ ‌tsp‌ ‌Worcestershire‌ ‌sauce‌ ‌

To serve 

  • Shredded iceberg lettuce, thinly sliced chilli and lemon slices

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. For the dressing, mix‌ ‌all‌ ‌the‌ ‌‌ingredients‌ ‌in‌ ‌a ‌bowl and adjust the seasoning if necessary.
  2. Place‌ ‌a‌ ‌pinch‌ ‌of‌ ‌lettuce‌ ‌in‌ ‌the‌ ‌bottom‌ ‌of‌ ‌2 large‌ ‌martini‌ ‌glasses or serving bowls.‌ ‌Top‌ ‌with‌ ‌a good dollop of the thousand island dressing and‌ ‌a prawn. Repeat ‌ ‌in‌ ‌layers ‌until‌ ‌the‌ ‌glass‌ ‌is‌ ‌full‌. Finish with the chilli and a slice of lemon.

 

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.