| Prep Time | 20 minutes |
| Servings |
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Ingredients
- 24 cooked large King Prawns peeled and de-vein, leave tails intact, about 2 kg
- 1/2 cup Cream
- 1/4 cup Tomato Sauce
- 1 tablespoon fresh Lemon Juice
- 1 Lemon cut into wedges
- Sea Salt and Pepper to season
- Worcestershire Sauce optional
- Tabasco Sauce optional
Ingredients
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Instructions
- To make the cocktail sauce, combine the cream, tomato sauce and lemon juice in a small bowl.
- Taste and season with sea salt and pepper (add a splash of Worcestershire sauce and Tabasco for additional flavour).
- Fill a round serving bowl three-quarters with crushed ice.
- Drape the prawns all around its lip so the tail is pointing to the ground.
- Into the middle of the dish, nestled into the ice, place the Seafood Sauce.
- Garnish with wedges of lemon and Serve immediately.
Recipe Notes
Keep Fresh Tips:
Purchase prawns on the day of use if possible.
Prawns should have a fresh, 'sea' aroma.
Store prawns in the refrigerator in their wrapping for no more than one day.
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