Ingredients Jump to Instructions ↓

  1. The prawn cocktail was the height of 70's sophistication - served at every 'respectable' dinner party across Australia. Today it is a retro classic. Here we have given it a modern celebratory twist, serving its traditional ingredients on crisp melba toast for an elegant finger food with a hint of nostalgia.

  2. 24 small to medium cooked prawns

  3. 1 large (320g) avocado

  4. 1 tablespoon lemon juice

  5. 1 bunch baby curly endive, trimmed

  6. fresh chervil and chopped fresh chives, for garnish

  7. Melba toast

  8. 12 slices white bread

  9. cup (60ml) olive oil

  10. Cocktail sauce

  11. 1 egg yolk

  12. 1 teaspoon dijon mustard

  13. 1 teaspoon sherry vinegar

  14. 2 teaspoons lemon juice

  15. cup (125ml) vegetable oil

  16. 2 tablespoons extra virgin olive oil

  17. 2 tablespoons tomato ketchup or sauce

  18. teaspoon tabasco sauce

  19. 2 tablespoons chopped fresh chives

Instructions Jump to Ingredients ↑

  1. MELBA TOAST : Preheat oven to 200C (180C fan-forced). Remove crusts from bread. Roll out each slice with a rolling pin, trim into even squares. Cut each in half to form triangles. Place on oven tray, brush lightly with oil. Bake for about 4-5 minutes or until lightly golden and crisp. Cool.

  2. COCKTAIL SAUCE : Blend egg yolk, mustard, vinegar and juice until smooth. With motor operating, gradually add combined oils. Transfer mixture to a bowl; stir in remaining ingredients. Season to taste with salt and pepper. If sauce is too thick, add 1 tablespoon hot water.

  3. Peel and devein prawns. Mash avocado with lemon juice in a bowl; season to taste with salt and pepper. Place 1 teaspoon of mashed avocado in the centre of each triangle; top with endive. Place prawns on top of avocado and endive, top with Cocktail Sauce, chervil and chives.

  4. Not suitable to freeze or microwave.

  5. COOK'S NOTE: Melba toast can be made 2 days ahead; store in an airtight container at room temperature. If toast softens, place in a single layer on oven trays and heat at 180C for about 5 minutes or until warm; cool before using.

  6. Cocktail Sauce can be made 2 days ahead; keep refrigerated.

  7. WINE NOTE: There's a fair bit of flavour and texture going on here so it needs a wine with flavour and texture to stand up to it, but one which will not fight with the Tabasco so try a new-age wine to go with a reinvented dish: viognier or a pinot gris. Failing that, an unwooded chardonnay.


Send feedback