PRAWN COCKTAIL PLATTER

SERVES 10 PREP 20 MINS

2 medium lemons

¹⁄3 cup extra-virgin 3 olive oil

¼ cup finely chopped chives

3kg cooked large king prawns radicchio, trimmed

5 medium avocados, each cut lengthways into 6 wedges

½ cup micro herbs

COCKTAIL SAUCE

1 cup creme fraiche

¼ tsp Tabasco

½ tsp sweet paprika ²⁄3 cup mayonnaise

1½ tbsp tomato sauce

½ tsp Worcestershire sauce

2 tsp lemon juice

1 Using a zesting tool, remove rind from lemons.

Juice lemons – you will need ½ cup of juice.

2 Combine strips of rind, juice, oil and half the chives in a small jug.

3 COCKTAIL SAUCE Combine ingredients in a small bowl, thinning with a little cold water, if necessary. Cover and refrigerate until needed.

4 Shell and devein prawns, leaving tails intact.

5 Separate radicchio leaves, then arrange on a large platter. Drizzle with a little of the lemon dressing. Combine prawns, avocado wedges and remaining lemon dressing. Spoon prawn mixture onto radicchio, then sprinkle with remaining chives and micro herbs. Serve with cocktail sauce.