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Toss the prawns in hot olive oil and fry until pink. Set aside and allow to cool.
Mix together the mayonnaise, tomato and capsicum sauce, the diced capsicums and red peppers.
Mix together the finely shredded cabbage and mint, then stir through 2 tbsp of the thousand island dressing.
Place some cabbage mix into the bottom of a cocktail glass, (or “van dyked” cantelope). Top with prawns and melon balls then pour over sauce and serve.
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