Prawn cocktail recipe

With the approach of Summer and another Christmas, I start to think about prawn cocktails. Growing up in Australia in the 1970's, I recall my parents making this. It seemed to be the culinary height of fashion and sophistication.

This is the third version on wino sapien, and the most enjoyable. The earlier recipes can be found here and here. The sauce makes use of supermarket brand mayonnaise (I used the fattiest one I could find - Praise Whole Egg) and to the cocktail is an additional summer time ingredient, mango.

Sauce - mix together the following and set aside.

• 200mls of mayonnaise
• 1 tablespoon of ketchup
• 1 teaspoon of Worcestershire sauce
• 3 drops of Tabasco

Ingredients:

• 1.5 kilograms of prawns - cooked, peeled and deveined.
• 1 large mango - diced
• 1 avocado - diced and kept green with the juice of half a lemon
• 1 small cucumber - diced
• 3 witlof - leaves separated

Construction:
Just prior to serving, gently mix together the roughly equal proportions of diced mango, avocado and cucumber. Now place a few witlof leaves into the base of your serving glasses or bowls. Spoon the mango mixture onto the witlof and top with the prawns and the a few spoonfuls of sauce.

A more recent prawn cocktail recipe, from November 2010, can be found here.