Serves: 4
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 |
Method
- 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.
Tips:
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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