1 cup (250ml) creme fraiche
1/4 tsp tabasco
1/2 tsp sweet paprika
2/3 cup (200g) whole-egg mayonnaise
1 1/2 tbsp tomato sauce (ketchup)
1/2 tsp worcestershire sauce
1 1/2 tsp lemon juice
Prawn cocktail platter
1 tbsp zested lemon rind
1/2 cup (125ml) lemon juice
1/3 cup (125ml) extra virgin olive oil
1/4 cup finely chopped fresh chives
3 kg cooked large king prawns
3 treviso radicchio (900g) or 3 small iceberg lettuces, trimmed
5 medium avocados (1.25kg), each cut lengthways into six wedges
1 Combine rind, juice, oil and half the
chives in a small jug. Season to taste.
2 Make cocktail sauce. Combine ingredients in a small bowl. Cover; refrigerate until needed. (Makes 2 cups)
3 Shell and devein prawns, leaving tails intact.
4 Cut radicchio into 20 wedges, then arrange wedges on a large platter; drizzle with a little of the lemon dressing.
5 Cut radicchio into 20 wedges, then arrange wedges on a large platter; drizzle with a little of the lemon dressing.
6 Combine prawns, avocado and remaining lemon dressing; spoon prawn mixture onto lettuce wedges, then dollop with large spoonfuls of cocktail sauce. Scatter with remaining chives and micro herbs.
7 Serve any remaining cocktail sauce in a small bowl on the side.
Cocktail sauce can be made up 2 days ahead.