Gala Prawn Salad
Photography Yuki Sato.
Those of us of a certain vintage will recall the original ‘prawn cocktail’ which started popping up in the late 60s and early 70s. The last word in sophistication, it featured lettuce, prawns and sometimes a wedge of lemon, fetchingly displayed in a martini glass. The key was the not-so-secret Marie Rose sauce, a blend of mayonnaise and tomato sauce with a touch of Worcestershire or horseradish for a little extra kick. Having taken centre-stage at many a Kiwi dinner party, over the years the dish slowly went out of fashion, apart from the odd retro resurrection. While we won’t be breaking out the cocktail glasses any time soon, this combination salad doesn’t just breathe life into the original, it is a spectacular reinvention!
Serves: 6
INGREDIENTS
6 thin slices prosciutto
1–2 cos lettuces, leaves separated
500 grams large, cooked prawns
1 cup diced cucumber
1 small red onion, finely chopped
1–2 avocados, sliced
2 tablespoons finely chopped chives
Dressing
⅔ cup purchased good-quality egg mayonnaise
1 tablespoon horseradish sauce
2 tablespoons tomato sauce
1 tablespoon sriracha chilli sauce
sea salt
METHOD
Dressing:
Whisk all the ingredients together and season with salt.
Prosciutto:
Cook the prosciutto in a hot, lightly oiled frying pan until golden and crisp.
To Assemble:
Put the cos leaves and prosciutto on a large platter or board.
Fill with the prawns, cucumber and red onion then nestle in the avocado.
Top with the chives and drizzle with some of the dressing, serving the rest alongside.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.