Prawn Cocktail with RW Sauvignon Blanc| Recipesby Robertson Winery
400g of prawns
1 avocado, cut into even sized blocks
6 tablespoons of mayonnaise
1 tablespoon of tomato ketchup
A small pinch of smoky paprika
8 snipped chives
Clean prawns – cut open backs with small scissors, break heads off and peel skins. Remove the vein on back of prawns & place in a large mixing bowl.
Pour some olive oil over the prawns and season with salt and pepper.
Fry prawns in warm pan for 5 minutes until cooked
Once done set them aside on paper towel to cool down and drain excess liquids
Set aside 4 prawns for garnish.
In a bowl mix together the mayonnaise, tomato ketchup, paprika, lemon juice and chives. Add the prawns and mix well.
Chop your baby gem lettuce and divide evenly between 4 glass bowls.
Chop your avocado into small blocks and divide evenly between your 4 glass bowls.
Sprinkle the prawn mix on top.
Use the last 4 prawns you set aside for garnish on the side of your glass and enjoy with a glass of Robertson Winery Sauvignon Blanc
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