Prawn Cocktail Salad

scroll down arrow

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

  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.

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.

Explore Our Recipes

Looking for some inspiration to enhance your menu? Our recipes have been hand selected to help you elevate your menu with authentic flavours and fresh ideas.

Wagyu Beef and Maple Bacon Burger with Birch and Waite Premium Burger Sauce
Mexican Burrito Bowl with Smokey Chipotle Mayonnaise
Vegan Okonomiyaki with Vegan Mayonnaise
Vegan Grazing Platter
Spiced Roast Potato Salad with Aioli Garlic Mayonnaise
Moroccan Roast Pumpkin with Green Goddess Dressing
Harissa and Maple Roasted Cauliflower Steaks with Vegan Aioli Garlic Mayonnaise
Roast Vegetable Tostadas with Vegan Smokey Chipotle Mayonnaise
Chicken Chickpea Quinoa Power Salad
Chickpea Salad with Greek Lemon Dressing
Roasted Veggies and Grilled Corn
Poached Eggs on Spinach with Hollandaise Sauce
Chicken Freekah Salad
Stone Fruit and Haloumi Salad
Lemon Crumbed MSC Snapper with Twice Cooked Potato Wedges
Vegetarian Pizza with Birch & Waite Italian Truffle Mayonnaise
Poke Bowl
Sweet Toasted Brioche with Crab & Heirloom Tomato & Chive Salad with Birch and Waite Hollandaise Sauce
Ham Hock, Leek & Egg Tartlets with Birch & Waite Hollandaise Sauce
Wagyu Beef Burger with Aioli and Beetroot Relish
Seared Tuna Salad with Japanese Style Dressing
Steamed Asparagus and Broccolini with Hollandaise Sauce
Fritto Misto with Aioli Garlic Mayonnaise
Porterhouse Steak with Japanese Style Dressing
More Inspiration

Explore Our Range

We've created a wide range of fresh, superior quality products, all made with the finest, fresh, Australian ingredients from our kitchens in Marrickville, Sydney.

Fresh Mayonnaises
Fresh Dressings
Fresh Sauces
Fresh Relishes
Fresh Desserts
See All Products

Contact us

Email: cs@birchandwaite.com.au

Phone: +61 2 8668 8000

Prawn Cocktail Salad

Ingredients

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

  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.

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.

© Birch & Waite Foods Pty Ltd 2019