Method

1. Peel your prawns by removing the head and shell. Leaving the tail intact is optional.

2. To make the cocktail sauce, combine the cream, tomato sauce and lemon juice in a small bowl.

3. Taste and season with sea salt and pepper (you can add a splash of Worcestershire sauce and Tabasco if you have them for additional flavour).

4. Fill a round serving bowl three-quarters with crushed ice. Drape the prawns all around its lip so the tail is pointing to the centre of the bowl.

5. Into the middle of the dish, nestled into the ice, place the Seafood Sauce. Garnish with wedges of lemon and Serve immediately.

Ingredients

24 (about 2kg) cooked large prawns, peeled leaving tails intact

½ cup cream

¼ cup good quality tomato sauce

1 lemon (1 tablespoon of fresh lemon juice)

Ingredients

24 (about 2kg) cooked large prawns, peeled leaving tails intact
½ cup cream
¼ cup good quality tomato sauce
1 lemon (1 tablespoon of fresh lemon juice)

Method

  1. Peel your prawns by removing the head and shell. Leaving the tail intact is optional.
  2. To make the cocktail sauce, combine the cream, tomato sauce and lemon juice in a small bowl.
  3. Taste and season with sea salt and pepper (you can add a splash of Worcestershire sauce and Tabasco if you have them for additional flavour).
  4. Fill a round serving bowl three-quarters with crushed ice. Drape the prawns all around its lip so the tail is pointing to the centre of the bowl.
  5. Into the middle of the dish, nestled into the ice, place the Seafood Sauce. Garnish with wedges of lemon and Serve immediately.

Tips

Learn how to peel a prawn the right way
How to make the perfect cocktail sauce

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