Prawn Cocktail Salad with Birch & Waite Creamy Cocktail Seafood Sauce
Prep time: 10 minutes
|King Prawns Or Tiger Prawns, Cooked||1 kg|
|Mixed Green Salad Leaves Or Iceberg Leaves, Torn||200 g|
|Grape Kumatoes, Halved||200 g|
|Creamy Cocktail Seafood Sauce||1/2 cup|
- Shell and devein prawns, leaving the tails intact. Place in a large salad bowl.
- Add salad leaves and kumatoes to the salad bowl. Toss gently to combine.
- Top with generous dollops of Birch & Waite Creamy Cocktail Seafood Sauce. Toss together & serve as a starter or main course with crusty white bread.
To keep salad leaves crisp, remove from the fridge at the last minute.
Consume prawns within 24 hours of cooking.
For a Seafood Cocktail Salad, replace half the prawns with fresh white crab meat.
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