Prawn cocktail with RW Sauvignon Blanc

Prawn cocktail, also known as shrimp cocktail, is a classic dish that has been a favourite appetiser for many seafood lovers around the world.

This dish is simple yet elegant, with poached prawns served on a bed of crisp lettuce, accompanied by a tangy cocktail sauce. When paired with a glass of white wine, such as the RW Sauvignon Blanc, the freshness and citrusy notes of the wine perfectly complement the delicate flavours of the prawns, taking the dining experience to a whole new level.

Recipe compliments of Robertson Winery.

Ingredients

• 400g of prawns
• Gem lettuce
• 1 avocado, cut into even sized blocks
• 6 tablespoons of mayonnaise
• 1 tablespoon of tomato ketchup
• A small pinch of smoky paprika
• 1 lemon
• 8 snipped chives

Method

1. Clean prawns – cut open backs with small scissors, break heads off and peel skins. Remove the vein on back of prawns &  place in a large mixing bowl.
2. Pour some olive oil over the prawns and season with salt and pepper.
3. Fry prawns in warm pan for 5 minutes until cooked
4. Once done set them aside on paper towel to cool down and drain excess liquids
5. Set aside 4 prawns for garnish.
6. In a bowl mix together the mayonnaise, tomato ketchup, paprika, lemon juice and chives. Add the prawns and mix well.
7. Chop your baby gem lettuce and divide evenly between 4 glass bowls.
8. Chop your avocado into small blocks and divide evenly between your 4 glass bowls.
9. Sprinkle the prawn mix on top.
10. Use the last 4 prawns you set aside for garnish on the side of your glass and enjoy with a glass of Robertson Winery Sauvignon Blanc.

(This article was supplied by Get It Magazine)