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Barbecued prawn cocktails


Prawn cocktail

Prawn cocktail

S. Wongkaew

A twist on the classic Aussie appetizer -- the barbecued prawn cocktail. Succulent char-grilled prawns are served on a bed of baby cos lettuce, avocado and cherry tomatoes and topped with a spicy mayo infused with lime juice.

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes


  • 8 baby cos lettuces, washed, halved
  • 1 avocado, halved and thinly sliced
  • 8 cherry tomatoes, quartered
  • 16 large green prawns, peeled and de-veined, tails intact
  • Vegetable oil for brushing prawns
  • 1/3 cup egg mayonnaise
  • 1 Tbsp tomato sauce (ketchup)
  • 1 small garlic clove, finely grated
  • 1/4 tsp cayenne pepper
  • 1 tsp fresh lime juice
  • 1 Tbsp finely chopped chives


  1. Prepare the cocktail sauce by combining ingredients in a small mixing bowl. Mix well. Season with sea salt and black pepper to taste. Cover and refrigerate until needed.
  2. Divide lettuce among 4 dishes then add avocado and tomatoes. Drizzle with a little cocktail sauce.
  3. Heat a chargrill or barbecue to high. Brush the prawns with a little vegetable oil. Season well with sea salt. Grill the prawns for 1-2 minutes on each side until lightly charred and cooked through.
  4. Arrange 4 prawns on each salad. Drizzle with a little more cocktail sauce. Serve immediately.
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