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Lyndey Milan's deconstructed prawn cocktail

Preparation time
25 minutes
Cooking time


  • 20 cooked tiger prawns, peeled, tails on
  • 30g frisee leaves or ¼ bunch baby
  • celery leaves
  • 1 Lebanese cucumber, halved,
  • deseeded and shaved
  • 1 radish, shaved
  • ½ red onion, finely sliced

Lime & tabasco mayo

  • 1 egg yolk
  • 2 cloves garlic, finely chopped
  • 1 tbsp lime juice
  • ¼ tsp tabasco sauce
  • 1 tsp Dijon mustard
  • 125ml extra virgin olive oil, mild flavour
  • 1 small tomato, peeled, deseeded and finely chopped
  • 1 tbsp boiling water

Bloody Mary shooter

  • 200ml tomato juice, chilled
  • 40ml vodka, chilled
  • ½ tsp Worcestershire sauce, or to taste
  • ½ tsp tabasco, or to tast
  • ¼ tsp lemon juice
  • Freshly ground black pepper to taste


  1. For the mayo: blend or hand whisk yolk, garlic, lime juice, tabasco and mustard until thickened and smooth. With motor operating (or continuing to whisk) add oil in a very thin stream, continuing until the mayonnaise thickens. Stir in salt, pepper and tomato. Whisk in boiling water slowly. Refrigerate until ready to use.
  2. Combine Bloody Mary ingredients in a measuring jug. If necessary, toss through ice.
  3. Arrange leaves, cucumber, radishes and onion on a plate. Slice eight prawns horizontally, stopping just before the tail is reached. Fan out on top of salad and arrange remaining prawns on the plate. Drizzle over mayonnaise and season to taste. Serve with Bloody Mary shooter on the side.
Preparation time
25 minutes
Cooking time


Two Blues Sauvignon Blanc 2014
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1 case, 12 bottles, 3 accessories