The secret to a brilliant seafood cocktail is not only homemade mayonnaise (which is essential), but also chopping all the ingredients evenly and finely so it’s easy to eat.
- Preparation time: 20 minutes
- Cooking time: 0 minutes
- Total time: 20 minutes
12 large cooked tiger prawns, shelled
100g white crab meat
½ small cucumber, peeled and thinly sliced
12 baby plum tomatoes, quartered
1 little gem lettuce, finely shredded
1 avocado, finely diced
paprika, for sprinkling
2 heaped tbsp tomato ketchup
4 heaped tbsp homemade mayonnaise (see recipe overleaf)
1 vanilla pod, seeds scraped out
lemon juice, to taste
1 tsp brandy (optional)
• few drops Tabasco sauce
1. Mix all the ingredients for the cocktail sauce together; season and set aside.
2. Reserve 4 prawns to garnish, then chop the rest into bite-sized pieces. Mix the crab meat with 1 tbsp cocktail sauce. Assemble the remaining ingredients in 4 glasses or bowls, layering them up as you like, with a little cocktail sauce in between. Garnish each with a whole prawn and sprinkling of paprika.