Prawn cocktail sang choy bao

Name: Prawn cocktail sang choy bao
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 600g cooked whole prawns, peeled; 1 head iceberg lettuce; ¾ cup Japanese mayonnaise; 1 tbsp tomato sauce; ½ tsp Tabasco (or to taste); ½ tsp smoked paprika, plus extra to serve; 1 tbsp finely shredded parsley; 1 tbsp finely chopped chives; 1 tbsp finely shredded dill; juice of ½ a lemon, plus wedges to serve; 2 avocados, 1 peeled and diced, the other in wedges

Adam Liaw

September 9, 2022

Prawn cocktail meets sang choy bao.William Meppem

easyTime:< 30 minsServes:4

A 1970s prawn cocktail meets a 1990s sang choy bao for a simple 2020s dinner.

Ingredients

600g cooked whole prawns, peeled
1 head iceberg lettuce
¾ cup Japanese mayonnaise
1 tbsp tomato sauce
½ tsp Tabasco (or to taste)
½ tsp smoked paprika, plus extra to serve
1 tbsp finely shredded parsley
1 tbsp finely chopped chives
1 tbsp finely shredded dill
juice of ½ a lemon, plus wedges to serve
2 avocados, 1 peeled and diced, the other in wedges

Method

1. Set aside 4 of the prawns for garnish. Separate out 4 attractive, intact leaves of the lettuce and trim any of the hard stalk part to create a cup shape. Finely shred the remaining lettuce and cut the remaining prawns into 1cm pieces.
2. Combine the chopped prawn meat, chopped lettuce, mayonnaise, tomato sauce, Tabasco, paprika, herbs (reserving a little as a garnish) and lemon juice in a bowl and stir to combine. Gently fold through the diced avocado. Fill the lettuce cups with the mixture and garnish with a wedge of avocado, a whole prawn and a bit of extra herbs. Serve with the lemon wedges.
Tip: Be sure to take the digestive tract out of your cooked prawns. To do so, take off the head and shell, peel back a strip along the "spine" of the prawn and remove the digestive tract.