On Air 05:00 - Homemark
Next 08:00 - Leave it to Bryan

Prawn cocktail martini

Ingredients

  • 400g shelled prawns
  • 6 whole prawns (heat and tail on, deveined)
  • 2 ripe avocados, diced
  • Salt and pepper
  • Cayenne pepper
  • Chopped parsley
  • Baby lettuce leaves, to serve
  • 3 tablespoons mayonnaise
  • 1 tablespoon tomato ketchup
  • A splash of Worcestershire sauce
  • Juice of 1 lemon
  • 1 head of white endive, leaves separated

Preparation

Step 1
Blanche the prawns in simmering water for 2 minutes, until pink and still firm.
Plunge into ice old water and drain.
Set aside.
Repeat with the whole prawns and reserve these for garnish.

Step 2
In a bowl mix the mayonnaise, ketchup, lemon juice and Worcestershire sauce.
Add the sauce and the avocado cubes to the prawns, season, and mix gently.
Make a nest of baby salad leaves in 6 martini glasses and divide the prawn mixture between them.
Sprinkle with chopped parsley and garnish with the endive leaves and some wedges of lemon.
Place a whole prawn on the rim of each glass.