The Prawn Cocktail Platter is a classic and elegant dish that brings together the fresh flavours of prawns and a zesty dressing. It's a visually appealing and flavourful dish that's both easy to prepare and a crowd-pleaser.
Ingreadient:
- 1/3 cup whole egg mayonnaise
- 1 ½ tablespoons horseradish cream
- ½ teaspoon smoked paprika
- 2 tablespoons lemon juice
- ½ bunch chives, sliced
- 4 boiled eggs
- ¼ cup olive oil
- 2 cloves garlic, crushed
- 1 small sourdough baguette, thinly sliced
- 16 medium fresh, cooked king prawns, tail intact
- 2 little gem lettuce, leaves washed and separated
- 1 firm, ripe avocado, sliced
- Dill sprigs, to serve
Direction:
- Place the eggs in a saucepan of cold water. Place the pan over medium heat, bring to a gentle simmer, gently stirring the eggs constantly in a clockwise direction. The movement of the water helps to centre the yolks.
- Simmer the eggs for 4 minutes for soft-boiled eggs. For semi-firm yolks and hard whites, simmer for 5 minutes. For hard-boiled eggs, simmer for 8 minutes. Use a slotted spoon to remove the egg from the water. Transfer to a bowl filled with ice to cool. Peel and cut into quarters. Set aside.
- Preheat oven to 160C (fan-forced).
- Combine oil and garlic in a small bowl. Brush both sides of baguette with oil mixture. Arrange on a large baking tray in a single layer. Cook for about 10 minutes, or until golden and crisp.
- Arrange lettuce leaves on a large platter with prawns and avocado on a serving platter. Top with prawns, croutons and eggs. Scatter with dill sprigs. Serve with dressing.
