PRAWN COCKTAIL ROLL UPS
When you think summer, you think entertaining, parties, cocktails, sun and of course fresh seafood. This recipe is a modern adaptation of the 80’s prawn cocktail and something fun and healthy for entertaining.
Prep time: 20 minutes Cook time: 5 minutes
Total time: 25 minutes
1 kg prawns, peeled (with tails or tailless)
100ml olive oil
100ml chilli olive oil
3 tsp dijon mustard
2 tsp white wine vinegar
3 egg yolks
Salt and pepper
1 tbsp parsley leaves to garnish
2 lemons cut into quarters
2 romaine lettuce bulbs, washed
½ mango, sliced thinly
½ carrot, sliced thinly
3 celery stalks, cut into pieces
2 avocados, sliced into eighths
½ cup macadamia nuts
½ bunch fresh dill
Place the yolk, vinegar, and mustard into a food processor. Blend until creamy.
Slowly start to add the olive oils, processing slowly. Add the oil until the mixture is thick.
Season with salt and pepper and mix.
Set mixture aside or place in the fridge until salad is complete.
Unclick and trim the romaine lettuce and spread them face up on a large cheese board or platter.
Place the carrot inside the lettuce and some of the parsley leaves.
Scatter the avocado, parsley, lemon quarters, macadamia nuts, mango and celery around the platter.
Place 2 prawns inside each lettuce leaf and some around the platter on top of the avocado.
Place some dill leaves on top of the prawns and scatter the remaining around.
Dollop the mayonnaise around the platter and drizzle some on top of the prawns.
Eat them wrapped up like a san choy bau or separately! Enjoy!