Try this tasty twist on the classic!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tbsp brandy
    •    2 tsps Tabasco
    •    100g mayonnaise
    •    2 tbsps tomato sauce
    •    4 radishes, thinly sliced
    •    2 garlic cloves, crushed
    •    1 eschalot, finely chopped
    •    150g red vein sorrel (or rocket)
    •    1 avocado, peeled, thinly sliced
    •    1/4 cup (60 ml) extra virgin olive oil
    •    finely grated zest and juice of 1 lemon
    •    1 Lebanese cucumber, cut into wedges
    •    24 green king prawns, peeled, tails intact
    •    1/2 bunch flat-leaf parsley, leaves chopped

Method

1. To make the dressing, combine mayonnaise, Tabasco, brandy, tomato sauce and eschalot. Season and chill until ready to use.
2. Combine the garlic, lemon zest and juice, parsley and olive oil in a large bowl. Season. Add the prawns and toss until well coated.
3. Preheat chargrill over high heat. Cook the prawns for 2 minutes each side, or until charred and slightly opaque in the centre.
4. Arrange the sorrel, cooked prawns, cucumber, avocado and radish onto plates.
5. Serve with prawn cocktail dressing.

This great family recipe is thanks to delicious at https://www.delicious.com.au/recipes/prawn-cocktail-salad-del-sunday/VGp58Xqp