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Prawn cocktail sang choy bao

Adam Liaw
Adam Liaw

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Prawn cocktail meets sang choy bao.
Prawn cocktail meets sang choy bao.William Meppem

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

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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. 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.

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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/prawn-cocktail-sang-choy-bao-20220909-h26avu.html