If you’ve ever been to Decks seafood and steak restaurant at South Bank you know their food is great. Here’s their recipe for a prawn cocktail you’ll never forget!
Prawn cocktail
Ingredients
- 2 ripe Haas Avocado - peeled and cut in half
- 16 large Ocean King Prawns – peeled, leaving tail on and de-veined
- 30g small herb salad mix – mesculin or equivalent
Method
Cut the avocado in half - remove the seed and the outer skin.
Place half the avocado in the centre of the plate.
Spoon a teaspoon of cocktail sauce in the centre of the avocado and nestle the prawns on top.
Arrange salad leaves on prawns and spoon over salt water dressing.
Finish with additional cocktail sauce around the base of the avocado.
Salt water vinaigrette
Ingredients
- 5g Maldon Sea salt
- 18ml lemon juice
- Grated zest of six lemons
- 9g finely diced Golden Shallots
- 75ml Extra Virgin Olive Oil
- 120ml still mineral water
- 2g freshly milled white pepper
Method
Mix salt and water together till dissolved.
Whisk in Extra Virgin Olive Oil and lemon juice.
Add remaining ingredients and store in a sealed container.
Keeps well for up to two weeks.
Cocktail sauce
Ingredients
- 25ml tomato based pizza sauce
- 5ml tabasco sauce
- 5ml Worcestershire Sauce
- 8ml Brandy or Cognac
- 100ml mayonnaise
Method
Combine all ingredients in a small bowl until mixed well.
