Prawn Cocktail Salad

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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


  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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