Prawn Cocktail with Prawn Toast

Name: Prawn Cocktail with Prawn Toast
Yield: Serves 6 as an entrée
Cuisine: Australian
Ingredients: lemon wedges, to serve; 1 egg, separated; juice of ½ lemon, strained; marron; redclaw; yabby; 6 chives; 1 teaspoon brandy; 5 chives, finely snipped; 700 g green (raw) prawns, peeled and deveined; 3 drops of Tabasco sauce; finely grated zest of ¼ lemon; 1 stem flat-leaf parsley leaves, chopped; ½ cup (50 g) packaged breadcrumbs; extra virgin olive oil, for drizzling; 4 slices white sandwich bread; pinch of cayenne pepper; vegetable oil, for frying; 1 teaspoon Worcestershire sauce; salt flakes, to taste; 1 stem French tarragon (see Chefs’ ingredients), leaves picked and finely chopped; 12 cooked prawns, peeled and deveined, heads and tails intact; 1 cup (300 g) whole-egg mayonnaise; squeeze of lemon juice; 1 large avocado, peeled and cut into 12 wedges; 1 tablespoon tomato ketchup; 1 iceberg lettuce, cut into 12 wedges

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Who could resist this clever dish, with its combination of two classic seafood dishes — prawn cocktail and Chinese prawn toast? It’s certainly a favourite at Warren Turnbull’s District Dining. Of course you can use these recipes to prepare just one, but the cold cocktail and hot toast together are a taste sensation.

Ingredients

12 cooked prawns, peeled and deveined, heads and tails intact
extra virgin olive oil, for drizzling
salt flakes, to taste
1

Method

To make the cocktail sauce, combine all the ingredients. Set aside in the fridge.

To make the prawn toast, place the prawns in a blender and blitz for 10 seconds. Add the egg white, salt, parsley, chives, lemon zest and cayenne and blitz for a further 10 seconds. Spread the mixture evenly over one side of the bread slices, right to the edges. Lightly beat the egg yolk with a splash of w