Australia Day prawn cocktail

A succulent starter for any Australia Day.

Serves 4-6


  • 20 large prawn cutlets, peeled & de-veined
  • 500ml water
  • 10mls white wine vinegar
  • 1 tablespoon black peppercorns
  • 1 teaspoon salt
  • ½ wombok vinely shredded
  • 1 red onion, finely chopped
  • 1 carrot, finely chopped
  • 80mls mirin
  • 50mls rice wine vinegar
  • 1 teaspoon pickled ginger, chopped
  • 1 tablespoon coriander, chopped
  • 1 tablespoon Vietnamese mint, chopped
  • Freshly cracked black pepper, to taste
  • 1 roti bread
  • ½ iceberg lettuce, shredded
  • 200grams cooked shrimps
  • 2 eggs
  • 80mls white wine vinegar
  • 200mls vegetable oil
  • 1 teaspoon sumac

  • Step One

    In a large pot add water, prawn cutlets, vinegar, peppercorns and salt. Bring to the boil.

  • Step Two

    Once boiling turn off the hotplate and poach for 6 minutes, remove the prawns from the water, set aside and allow them to cool.

  • Step Three

    In a large bowl add all vegetables, then season with vinegar and mirin, salt and pepper. Set aside.

  • Step Four

    Finely slice roti bread and roast in 180C oven for approximately 8 minutes or until golden brown and crispy. Set aside and allow the bread to cool.

  • Step Five

    In a food processor add eggs and white wine vinegar. Blend for 1 minute, then slowly add vegetable oil until thick and creamy. Season with sumac and salt and pepper.

  • Step Six

    Mix the cooked shrimps through the creamy mixture. Set aside.

  • Step Seven

    In a large brandy balloon or plate layer the vegetable mix, then the creamy shrimp mix, roasted roti bread, shredded iceberg lettuce and top with the cooked prawn cutlets.


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