“With a few extra days at home, there’s a bit more time to spend in the kitchen, preparing some special family meals”
Matt Moran’s dinners.
PRAWN COCKTAIL SALAD SERVES 4
100g mayonnaise 2 tsp Tabasco 1 tbs brandy 2 tbs tomato sauce 1 eschalot, finely chopped 2 garlic cloves, crushed Finely grated zest and juice of 1 lemon ½ bunch flat-leaf parsley, leaves chopped ¼ cup (60ml) extra virgin olive oil 24 green king prawns, peeled, tails intact 150g red vein sorrel (or rocket) 1 Lebanese cucumber, cut into wedges 1 avocado, peeled, thinly sliced 4 radishes, thinly sliced
To make the dressing, combine mayonnaise, Tabasco, brandy, tomato sauce and eschalot. Season and chill until ready to use.
Combine the garlic, lemon zest and juice, parsley and olive oil in a large bowl. Season. Add the prawns and toss until well coated.
Preheat chargrill over high heat. Cook the prawns for 2 minutes each side, or until charred and slightly opaque in the centre. Arrange the sorrel, cooked prawns, cucumber, avocado and radish onto plates. Serve with prawn cocktail dressing.
NUTRITION • 26G PROTEIN • 6G SAT FAT • 10G CARB • 8G SUGARS • 705MG SODIUM • 480 CAL (2015KJ)
“Try this tasty twist on the classic”