Adapted from @GourmetTraveller (AU).
I absolutely love this pimped-up version of the always-so-pleasing-for-a-crowd prawn cocktail. A little bit pretty, a little bit healthy, a little bit fancy, a little bit easy, and a whole lot tasty.
Prawn cocktails scream summer and this one is a cracker. With a gorgeous ribbon of ripe rockmelon, this is sure to be a superstar in your summer repertoire.
*Note: fine tune the amount of tabasco to suit your taste
Recipe makes 6 appetiser-sized servings.
What you need:
¼ ripe rockmelon, peeled and thinly sliced on a mandolin
Juice and finely grated rind of 1 lime
Lime wedges to serve
2 tsp extra-virgin olive oil
¼ iceberg lettuce, cut into 6 wedges
18 cooked prawns, peeled, deveined, tails intact
Mint leaves to serve
½ cup mayonnaise
1 tbs tomato ketchup
1 tbs crème fraiche
1 tsp Worcestershire sauce
1 tsp finely grated horseradish
1 tsp lime juice
Tabasco, to taste
What to do:
Make the dressing first by whisking all the ingredients together. Season to taste and refrigerate until the prawn cocktails are ready.
Combine rockmelon, lime juice and rind in a bowl, season to taste and refrigerate for at least 2 hours. Add olive oil and toss when ready to serve.
Divide lettuce and melon among bowls, top with prawns, drizzle with dressing.
Dress with torn mint and serve with lime wedges.