INGREDIENTS:
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■12 cooked tiger prawns, peeled leaving tails intact and de-veined
■1 avocado, halved, stone removed, peeled and coarsely chopped
■1 mango peeled and coarsely chopped
■1 Lebanese cucumber, finely diced
■ small red onion, finely diced
■1 roasted red capsicum, diced
■1 lemon (4 wedges)
Cocktail sauce
■ cup mayonnaise
■1 tbsp tomato sauce
■2 tsp Worcestershire sauce
■3 drops of Tabasco sauce
■1 tbsp of brandy
METHOD
1. Combine avocado, mango, cucumber, capsicum and red onion in a medium-sized bowl, season to taste.
2. Start cocktail sauce by whisking together mayonnaise, tomato sauce, Worcestershire sauce, Tabasco and brandy.
3. Arrange the avocado and mango salsa in the centre of a plate, top with three cooked tiger prawns and drizzle the cocktail sauce to serve for a great Christmas lunch entree.
Serves 4