Prawn cocktail is a classic for a reason, but that doesn’t mean we can’t give it a little update every now and then! Use some of our spectacular tiger prawns to really make this dish feel special, or use a mixture of prawns (Mediterranean red shrimp and deep water rose shrimp would both work well).
We like to serve our prawn cocktail with avocado toasts to make it a bit more substantial. You could also add vegetables like thinly sliced fennel, or some sliced chilli for a spicier version.
Bring a pan of salted water to the boil and cook the prawns in it for 3-4 minutes or until they turn completely pink. Once cooked, plunge into a bowl of cold water to stop the cooking process.
Toast some bread, slice the avocados thinly and place them on the toast, topping with a squeeze of lemon juice, pepper and sea salt.
Combine the mayonnaise, ketchup, smoked paprika, Tabasco, a squeeze of lemon juice, Worcestershire and some salt and pepper in a bowl.
Place a few iceberg lettuce leaves onto each plate and top with some of the sauce, followed by prawns. Add a lemon wedge and some avocado toasts. Serve immediately.
These black tiger prawns are full of flavour and are great marinated overnight in olive oil, lime zest, and garlic before being flash fried. Season and serve immediately.
Raw gambas, also known as black tiger prawns are graded as 16/20s (meaning there are between 16 and 20 per kilo). These succul...
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