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KD’s Prawn Cocktail with Modern Flare

Try Karen's Prawn Cocktail from Week 4 of COME DINE WITH ME AUSTRALIA series 2.


  • Prawn, Avocado and Lettuce Stack

  • 20 cooked Prawns de-veined & shelled, with tails on

  • 1/2 Iceberg lettuce

  • 2 Avocados, cubed

  • ½ cup diced Spanish Onion

  • 1 tbls Lemon Juice

  • 1 tbls Extra Virgin Olive Oil

  • 1 tsp chopped Basil or Coriander

  • Salt/Pepper

  • Basil Oil

  • Handful of Basil leaves

  • Extra Virgin Olive Oil

  • Chilli Oil

  • ½ Red Capsicum

  • Tabasco Sauce (to your desired heat tolerance)

  • Extra Virgin Olive Oil


  • Prawn, Avocado and Lettuce Stack:

  • 1.

    Loosely mix the avocado, lemon juice, basil or coriander, olive oil and onion in a bowl being careful not to mash the avocado. Combine well

  • 2.

    Place shredded lettuce into base of cookie cutter about 2cm deep

  • 3.

    Then place 2 tablespoons on top of lettuce in the biscuit cutter on the centre of a plate

  • 4.

    Press it down gently into the mould with the back of a fork to provide a snug fit. Pull the mould away revealing a self-standing avocado stack

  • 5.

    Arrange 4 prawns on top of the avocado stack

  • 6.

    Place the basil and chilli oils around the stack of prawns, lettuce and avocado on the plate and garnish with a sprig of basil or coriander

  • Basil Oil:

  • 1.

    Finely chop a handful of Basil leaves

  • 2.

    Place in a bowl and mix with olive oil until completely covered. Alternatively, place in blender with enough oil until it turns to a sauce consistency

  • 3.

    Place in fridge to infuse

  • Chilli Oil:

  • 1.

    Hand chop the capsicum until diced very small

  • 2.

    Place capsicum in a bowl and mix in a teaspoon of Tabasco Sauce

  • 3.

    Add olive oil until completely covered

  • 4.

    Place in fridge to infuse

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