Prawn Cocktail Salad with Birch & Waite Creamy Cocktail Seafood Sauce

Serves: 4
Prep time: 10 minutes

King Prawns Or Tiger Prawns, Cooked1 kg
Mixed Green Salad Leaves Or Iceberg Leaves, Torn200 g
Grape Kumatoes, Halved200 g
Creamy Cocktail Seafood Sauce1/2 cup


  1. Shell and devein prawns, leaving the tails intact. Place in a large salad bowl.
  2. Add salad leaves and kumatoes to the salad bowl. Toss gently to combine.
  3. 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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