Fresh prawns, tangy grapefruit and a pungent horseradish marie rose sauce is a flavour combination for everyone's palate.

   RECIPE FACTS

Yield

4 people

Difficulty

easy

prep Time

20 minutes

best for

Christmas, NYE

INGREDIENTS

-tomato ketchup -mayonnaise -horseradish sauce -red onion chopped -dill chopped -worcestershire sauce -lemon juice -salt -king prawns cooked -pink grapefruits -avocado -cherry tomatoes -cos lettuce hearts

MAKING THE COCKTAIL SAUCE

Place tomato ketchup, mayonnaise, horseradish sauce, chopped onion, chopped dill, lemon juice, worcester sauce in a bowl.

MIX THE SAUCE 

Combine all the ingredients in a bowl and whisk well. Adjust seasoning with salt if needed.

CLEAN THE PRAWNS

Cut off the ends from the prawns. Keep the prawns and trimmings aside for later.

PREPARE THE GRAPEFRUITS 

Cut the grapefruit in half. Use a spoon and scoop out the flesh without breaking through the skin.

PREPARE THE SEGMENTS 

Cut out grapefruit segments for the salad and keep aside.

 CUT THE AVOCADOS

Scoop out the avocado and cut in cubes.

 MIX THE SALAD

Add the cocktail sauce into a bowl and add all ingredients. Mix well.

 PLATE UP THE PRAWN COCKTAIL

Lay the lettuce hearts around the grapefruit cup and fill the inside with the prawn cocktail .

 GARNISH THE COCKTAIL

Garnish with the dill sprigs and serve on a plate or bowl.