Prawn Cocktail with RW Sauvignon Blanc

INGREDIENTS: 

400g of prawns

Gem lettuce

1 avocado, cut into even sized blocks

6 tablespoons of mayonnaise

1 tablespoon of tomato ketchup

A small pinch of smoky paprika

1 lemon

8 snipped chives

METHOD:

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

View the recipe video here:

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