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Prosciutto Prawn with Spicy Cocktail Sauce

Jalapenos will give your guests a surprise spicy kick in this prosciutto prawn cocktail.

15 Ingredients

  • 5 Method Steps

  • 100g streaky bacon rashers, cut into strips

  • 2 avocados, finely chopped

  • 2 tbsp pickled jalapenos, finely chopped

  • 2 French shallots, finely chopped

  • 1 tbsp olive oil

  • 1 tbsp red wine vinegar

  • 16 (about 1kg) cooked king prawns, peeled, deveined, tails intact

  • 8 slices prosciutto, halved lengthways

  • 8 butter lettuce leaves, finely shredded

  • Lime wedges, to serve

  • Spicy cocktail sauce

  • 200ml thickened cream

  • 60ml (1/4 cup) tomato sauce

  • 1 lime, juiced

  • 1 tbsp Tabasco sauce

  • 1 tbsp Worcestershire sauce

  • Step 1 For the cocktail sauce, use electric beaters to beat the cream in a bowl until soft peaks form. Whisk in the tomato sauce, lime juice, Tabasco sauce and Worcestershire sauce. Season with salt.

  • Step 2 Heat a frying pan over medium heat. Cook the bacon for 5 minutes or until crisp. Transfer to a plate lined with paper towel to drain. Set aside to cool.

  • Step 3 Place the avocado, jalapeno and shallot in a small bowl. Add the oil and vinegar and toss to combine. Season with salt.

  • Step 4 Wrap each prawn in prosciutto.

  • Step 5 Spoon 1/4 cup cocktail sauce into each of 4 250ml (1 cup) serving glasses. Top with a layer of bacon and a layer of the avocado mixture. Place some lettuce in the middle of each glass, leaving room for the prawns. Divide the prawns among the glasses. Drizzle with the remaining cocktail sauce. Serve with lime wedges.

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