Australia Day prawn cocktail

Ingredients

• 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

Method

1. In a large pot add water, prawn cutlets, vinegar peppercorns and salt and bring to the boil.
2. Once boiling turn off the hotplate and poach for 6 minutes, remove the prawns from the water and allow them to cool.
3. In a large bowl add all vegetables, then season with vinegar, mirin and salt and pepper. Set aside.
4. 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.
5. 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.
6. Mix the cooked shrimps through the creamy mixture. Set aside.
7. 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.

• australia
• cocktail
• prawn
• shrimps