Prawn Cocktail

1. Create your Thousand Island or Marie Rose sauce as it is the star of the show.

Prawn Cocktail Way One CLASIC

1. Thaw frozen prawns in the refrigerator the night before use. It is the safest way to bring anything frozen to thawed status.

NOTE: Tip any residual water out of the bag or bowl from the thawing process.

2. Transfer the thawed prawn to a clean bowl and generously pour the Thousand Islan Dressing over the prawns and mix.

NOTE: you can prepare this a few hours out from serving.

Place some shredded iceberg lettuce at the bottom of a shallow cocktail glass.

3. Tong or spoon the prawns and sauce onto the lettuce.

4. Top with ribbons of coriander or parsley and a wedge of lemon.

Prawn Cocktail Way Two LAYERED

1. I’m using fresh cooked prawns from the delicatessen, deshelled and cut into 1cm pieces. I am leaving 2cm on the tail to assist in garnishing.

2. Prep the other elements to your layers, I am using cubed avocado, mango and shredded lettuce.

3. Begin by adding some lettuce to the base of a medium size glass preferably a wide base to be able to not only layer with ease but also for your guest to retrieve the contents.

4. Now lay some of the mango, avocado and prawn then a dollop of Thousand Island Dressing

5. Repeat until you reach the rim of the glass the top with a larger piece of mango, avocado, the prawn tail a dollop of dressing and a leaf of coriander or parsley.

Prawn Cocktail Way Three BAO

1. Using large fresh raw prawns peel them and ensure you remove the poop line.

2. Marinate with sesame oil, sesame seeds, garlic, coriander and paprika for a little kick.

3. For best results BBQ the prawns for no more than 3 minutes each side otherwise they will become tough.

4. Steam the bao and prepare you assembly line to fill the bao when ready.

5. Pull the bao apart and smear some of the thousand island dressing on the inside top and bottom.

NOTE: Only a thin layer as you don’t want the bao to drip.

6. Add a leaf of lettuce, the prawns, mango, coriander and a little drizzle of the dressing to finish the bao off.

NOTE: For a little more taste sprinkle some sesame seeds and possibly some jalapeño.