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Bloody Mary king prawn cocktails

A retro starter meets a classic cocktail in this dish.
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A retro starter meets a classic cocktail in this dish. Make the sauce like the drink – Worcestershire and all – then drizzle over juicy prawns and crispy bacon piled on cos lettuce with a celery and avocado salad.

After more seafood recipes for Christmas?

Ingredients

Method

1.

Put prawns in a large bowl or large snap-lock bag. Add 2 Tbsp of the oil, chilli flakes and lemon zest. Season and toss to coat. Heat a large chargrill pan or barbecue over medium-high heat. Cook prawns, in batches if necessary, for 2-3 minutes on each side or until just cooked through. Set aside.

2.

Spray same pan or barbecue lightly with olive oil spray and reheat over medium-high heat. Cook bacon for 2-3 minutes on each side or until golden and crispy. Set aside on a plate lined with paper towel. Once cooled, break into pieces.

3.

For Bloody Mary sauce, mix remaining oil, lemon juice, passata, vodka, if using, Worcestershire, Tabasco and sugar in a medium bowl. Season and stir well to dissolve sugar.

4.

Put celery and cornichon halves in a medium bowl, season with salt and add a squeeze of juice. Gently fold through avocado.

5.

Divide lettuce between serving bowls and top with celery mixture and prawns. Drizzle with Bloody Mary sauce and top with bacon and chives. Serve with lemon.

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