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Bloody mary prawn cocktail

Adam Liaw
Adam Liaw

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Classic reinvented: The bloody mary sauce gives this prawn cocktail a lift.
Classic reinvented: The bloody mary sauce gives this prawn cocktail a lift.Edwina Pickles

This grown-up salad-style prawn cocktail is the perfect start to your Christmas feast. Add some sliced red chillies if you want a spicier kick.

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Ingredients

  • 2 cups mixed cherry tomatoes, halved

  • 1 stalk celery, thinly sliced

  • ½ cup pickled cocktail onions

  • 24 large cooked prawns, peeled with tails on

  • ½ cup Japanese mayonnaise, to serve

  • lemon wedges, cos lettuce leaves and pickled chillies, to serve

Bloody mary cocktail sauce

  • 200ml tomato passata

  • juice of 1 lemon (about 80ml)

  • 2 tbsp vodka

  • 1 tbsp olive oil

  • 2 tsp Worcestershire sauce

  • 1 tsp Tabasco sauce

  • ¼ tsp castor sugar

  • ¼ tsp wasabi paste, or to taste

  • salt and pepper, to taste

Method

  1. 1. To make the bloody mary cocktail sauce, mix the ingredients together and stir to dissolve the sugar. Season to taste.

    2. Toss the tomato, celery and pickled cocktail onions together and season with salt and a squeeze of lemon juice. Serve the prawns with the mixed tomato and celery and top with mayonnaise. Pour over a little of the bloody mary sauce and serve immediately with lemon slices, lettuce leaves and a pickled chilli. 

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.theage.com.au/goodfood/recipes/bloody-mary-prawn-cocktail-20141209-3m5hk.html